• 4servings
  • 25minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 ounces Brussels sprouts, halved lengthwise, or quartered if large

  2. Coarse salt and ground pepper

  3. 2 tablespoons olive oil

  4. 1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Instructions Jump to Ingredients ↑

  1. « » In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).

  2. Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.


Send feedback