Caramelized Lemony Brussels Sprouts
1/2 lbbrussels sprouts, washed, trimmed and quartered or halved
1 1/2 Tbspolive oil
1 Tbsplemon juice plus zest
1/4 tspgarlic powder
·salt and pepper, to taste
How to Make Caramelized Lemony Brussels Sprouts
- In a skillet, combine sprouts and 1/2 cup water; sprinkle with salt and pepper. Simmer over medium heat; cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are not quite tender, about 6-8 minutes (add a little more water if skillet becomes dry before sprouts are done).
- Increase heat to medium-high; add oil to skillet. Distribute lemon zest over sprouts. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes.
- Remove from heat, then give a couple squeezes of lemon juice; toss with garlic powder, salt and pepper.