1 1/2-pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 to 2 cloves garlic, minced
2 lemons, zest of both, juice of 1
Salt and freshly ground black pepper

Place a large pot of water over high heat and bring it to a boil.  Fill a large bowl with ice water and reserve nearby.  Working in batches, drop a couple of handfuls of Brussels sprouts at a time into the boiling water and cook until bright green, 30 to 45 seconds.  Remove the Brussels sprouts from the water with a slotted spoon or spider and submerge them in the ice water to stop them from cooking.  Continue this process to cook the remaining Brussels sprouts.  When all of the Brussels sprouts are done, dry them on paper towels.

Place a large skillet over medium high heat with the oil.  Add the dry Brussels sprouts to the pan in a single layer and cook, without moving, until golden brown, about 5 minutes.  Give the Brussels sprouts a toss and continue cooking to caramelize the other side, about 4 minutes more.  Add the garlic and lemon zest to the pan and cook, stirring occasionally, until aromatic, about 1 minute.

Season the sprouts with salt, pepper, and lemon juice and transfer to a serving bowl.  Serve immediately.

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