Friends from Louisiana came and spent the weekend with us, and her daughter had never before tried brussels sprouts, although she had seen them in the supermarket and pointed out the “cute baby lettuces”. This is one of my favorite ways to cook brussels sprouts, the caramelization brings out a little sweetness and the lemon brightens the flavor – delicious!
CARAMELIZED BRUSSELS SPROUTS WITH LEMON – FAYETTEVILLE PILATES AND BARRE
1/4 cup olive oil
4 cups brussels sprouts, rinsed, trimmed and halved lengthwise
salt and freshly ground black pepper
2 tablespoons water
juice from half a lemon
In a large nonstick skillet, heat 3 tablespoons of the oil over medium heat. Arrange 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, be slightly tender. Remove cover and increase heat slightly. When cut sides are well caramelized, toss brussels sprouts in pan, sprinkle with lemon zest and drizzle with lemon juice and sprinkle with more salt and pepper to taste.
Recipe adapted from Better Homes and Gardens All Time Favorites, 2013