Veggie Box Brussels sprouts cut in quarters 1-2 tablespoons olive oil 1 tablespoon unsalted butter 1/2 teaspoon red pepper flakes 3 cloves Veggie Box garlic roughly chopped 1/2 lemon zested and juiced

In a large skillet, heat the olive oil over medium high heat. Add the trimmed Brussels sprouts and sauté for about 10 minutes until golden brown and fork tender, giving them a stir halfway through to ensure they cook evenly. Once golden brown on some sides, add the butter, red pepper flakes and garlic and sauté for 1 minute more until fragrant. Remove from heat and stir in the lemon zest and lemon juice and season with salt and pepper. Serve as needed