Pan-Seared Za’atar Brussels Sprouts | Cook Smarts

Step 1

Brussels sprouts / Preserved lemon - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Step 2

Heat a large skillet with oil over medium-high heat. Add Brussels sprouts and water. Cover with a lid and steam Brussels sprouts for 2 minutes to get them started cooking. Remove lid and stir in preserved lemon and za’atar. Season with some salt. Saute Brussels sprouts until water has cooked off and sprouts are golden and tender, 3 to 7 minutes more (depending on size). Squeeze lemon juice over top of Brussels sprouts before serving.

Step 3

Brussels sprouts / Preserved lemon - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Step 4

Heat a large skillet with oil over medium-high heat. Add Brussels sprouts and water. Cover with a lid and steam Brussels sprouts for 2 minutes to get them started cooking. Remove lid and stir in preserved lemon and za’atar. Season with some salt. Saute Brussels sprouts until water has cooked off and sprouts are golden and tender, 3 to 7 minutes more (depending on size). Squeeze lemon juice over top of Brussels sprouts before serving.

Step 5

Brussels sprouts / Preserved lemon - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Step 6

Heat a large skillet with oil over medium-high heat. Add Brussels sprouts and water. Cover with a lid and steam Brussels sprouts for 2 minutes to get them started cooking. Remove lid and stir in preserved lemon and za’atar. Season with some salt. Saute Brussels sprouts until water has cooked off and sprouts are golden and tender, 3 to 7 minutes more (depending on size). Squeeze lemon juice over top of Brussels sprouts before serving.