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In a large skillet, heat the olive oil and butter over medium high heat.
Add the trimmed Brussels and sauté for about 10-15 minutes until golden brown and fork tender, giving them a stir halfway through to ensure they cook evenly
Once caramelized, add the red pepper flakes and garlic and sauté for 1 minute more. Remove from heat and stir in the lemon zest and lemon juice and season with salt and pepper. Serve as needed.