Carmelized Brussels Sprouts With Lemon
From Food Magazine
12 oz. Brussels sprouts halved lengthwise or quartered if large
coarse salt & ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice
- In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium. Cover and cook, stirring occasionally, until most of water has evaporated and sprouts are crisp-tender, 5-8 minutes.
- Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5-7 minutes. Remove from heat. Stir in lemon juice and season with salt & pepper. Serve with lemon wedges.