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Say you need a quick side to go with a delicious meal. For holidays or an average Thursday, this is the perfect veggie to whip up, fast. Photo and Recipe credit to: Love and Lemons
  • 1 pound Brussels sprouts, halved
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon sea salt
  • Ground black pepper
  • Lemon wedge, for squeezing
  • Flaky sea salt
  • Grated parmesan
  • Heat the oil in a FIREDISC cooker over medium heat. Place the Brussels sprouts, cut side down, into the skillet. Without moving the sprouts, let them sear for 3 to 4 minutes, until golden brown.
  • Toss. Sprinkle with half the salt and several grinds of pepper and cook, stirring for 5 to 6 minutes, until tender. Turn off the heat.
  • Squeeze with lemon, and season to taste with more sea salt or with flaky sea salt. Optional: Sprinkle with Parmesan or vegan Parmesan. Serve hot.
  • NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.