By peoplestaff225
Updated December 08, 2020 01:19 PM

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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.

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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.

Palm Brussels Sprouts

The Palm’s Brown Butter Brussels Sprouts
Serves 6
Prep time: 20 minutes
Cook time: 18 minutes

1½ lbs. Brussels sprouts
4 tbsp. extra-virgin olive oil
4 tbsp. sliced shallots
Kosher salt
Freshly ground black pepper
4 tbsp. butter
4 tsp. lemon zest

1. Blanch brussels sprouts whole in boiling salted water until al dente, 4 to 5 minutes or until tender. Remove and shock in an ice-water bath to retain green color. Drain well. Remove stem and slice in half or cut in quarters if the sprouts are large. Drain again if necessary and hold chilled until needed.
2. Heat a sauté pan over medium heat and add olive oil.
3. Add sprouts and cook until heated all the way through, about 3 minutes. Add shallots and cook 2 minutes or until shallots are translucent and sprouts begin to brown and char. Season with salt and pepper. Push sprouts mixture to one side of pan and add butter to pan. Cook 1 minute or until butter begins to brown. Toss sprouts mixture with browned butter.
4. Remove pan from heat and add 1 tsp. of lemon zest. Toss and check seasoning. Garnish with remaining lemon zest. Serve immediately.

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—Ana Calderone, @anacalderone