caramelized lemony brussels sprouts
I was obsessed with serving lemony bok choy with some baked salmon. But no bok choy available. Since brussels sprouts are in a similar family, I messed around with them and some lemon. We liked them a lot!
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1/2 pound brussels sprouts, washed, trimmed and quartered or halved
- 1 1/2 tablespoons olive oil
- 1 tablespoon lemon juice plus zest
- 1/4 teaspoon garlic powder
- - salt and pepper, to taste
How To Make caramelized lemony brussels sprouts
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Step 1In 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).
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Step 2Increase 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.
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Step 3Remove from heat, then give a couple squeezes of lemon juice; toss with garlic powder, salt and pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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