Caramelized Brussels Sprouts with Lemon
I saw this in an old Better Homes and Garden magazine, and thought it was a perfect side dish to turkey and all the trimmings!
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- 1/4 c
- olive oil, extra virgin
- 4 c
- brussels sprouts, trimmed and cut in half lengthwise
- 2 Tbsp
- juice from 1/2 lemon (about 1 tablespoon)
1In a 12-inch skillet, heat 3 tablespoons of the olive oil over medium heat. Arrange brussels sprouts in a single layer; cut side down. Drizzle with remaining olive oil and sprinkle generously with salt and pepper. Cover and cook for 3 minutes. Remove lid, and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize.
2Remove cover and increase heat slightly. When cut sides are well-caramelized, shake pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.