Food Lemon-Garlic Brussels Sprouts According to Jason Qureshi, executive chef at River Roast in Chicago, you want tang somewhere in a heavy meal to give your palate a break. Lemon does just that in these skillet-browned sprouts that are easy enough to make on a weeknight. By Jason Qureshi Jason Qureshi Jason Qureshi serves as executive chef at River Roast in Chicago. A native of Los Angeles, he attended the culinary arts program at Los Angeles Harbor College. He started with River Roast as executive sous chef in 2019. Midwest Living's Editorial Guidelines Published on November 2, 2023 Print Share Photo: Carson Downing Start To Finish Time: 25 mins Servings: 6 Ingredients 3 tablespoons canola oil 2 pounds Brussels sprouts, trimmed and halved 2 cloves garlic, minced 1 lemon, zested and juiced ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Directions In an extra-large skillet, heat canola oil over medium-high. Add Brussels sprouts and cook until golden brown and crispy, stirring occasionally, 15 to 20 minutes. Transfer sprouts to a plate. To the now-empty skillet, add garlic; cook until fragrant, about 30 seconds. Return Brussels sprouts to skillet along with the lemon zest and juice, salt, and pepper; toss to coat. Remove from heat and serve immediately. Nutrition Facts (Per Serving): 122 cal, 7 g fat, 0 mg chol, 81 mg sodium, 13 g carbo, 5 g fiber, 3 g sugars, 5 g pro. Print