The Palm Restaurant bases its menu off the idea that if you use the best ingredients, there’s no need for extravagant recipes—and that philosophy has been working for almost 90 years.
So it’s no wonder their iconic Brussels sprouts side dish only really calls for three main ingredients.
In this exclusive cooking demo for PEOPLE, The Palm’s corporate executive chef Tony Tammero shows you how to whip up the perfect Brussels sprouts with shallots and lemon zest in the kitchen of the restaurant’s newly opened Beverly Hills location.
Tammero’s key to cooking the vegetable is to give them a “nice richness” by adding butter to the skillet after the sprouts are almost cooked—and to serve them in big portions, of course.
Watch the video for the basic recipe or follow the instructions below to amp up the stunning side even more in your own kitchen.
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