These sprouts were surprisingly great. I was amazed that my son asked for seconds and my husband (who does not like lemon) enjoyed them, too! We had delicious Brussels sprouts on Thanksgiving but they were made with lots of bacon. I think these are much healthier. Even if I added one piece of bacon crumbled over them, this recipe would still be healthier.
Caramelized Brussels Sprouts with Lemon
Makes: 6 Servings
Prep: 15 Minutes
¼ cup extra-virgin olive oil
4 cups Brussels sprouts, rinsed, trimmed and halved lengthwise
2 Tablespoons, water
Juice of half a lemon, about 1 Tablespoon
1. In a 12-inch nonstick skillet heat 3 tablespoons of the oil over medium heat. Arrange the sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind or two of black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, slightly tender.
2. Remove cover and increase heat slightly. When cut sides are well-caramelized, toss Brussels sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.
Better Homes and Gardens, Dec. 2011