For not having many posts on the blog yet this is already my second one about brussel sprouts 🙂 Some people hate them, some people love them – I love them and am always looking for ways to give them more flavor. This won’t be the last time they make an appearance here.
The combination of the intense steam when cooking them this way and the lemon juice added towards the end makes the most perfectly tender and flavorful sprout I’ve made to date!
Recipe adapted from Better Homes and Gardens
Caramelized Lemon Brussel Sprouts
Author: Emily Goodman
- Skillet with a lid
- Brussel Sprouts, halved **I bought a 10oz package of them**
- ¼ cup of olive oil
- 2 tablespoons of water
- 1 tablespoon of lemon juice **If using fresh, it's the juice of a half a lemon**
- Salt and freshly ground pepper to taste
- Rinse the brussel sprouts.
- Slice off the stem ends and remove any leaves that are browning or torn.
- Heat 3 tablespoons of oil over a medium heat. Place the sprouts cut side down and drizzle the remaining olive oil over them. Season with salt and freshly ground black pepper.
- Cover and cook for 3 minutes.
- After 3 minutes remove the lid and add in the 2 tablespoons of water.
- Your sprouts will be fork tender at this point…don’t touch or flip them yet though, we’re almost done! Cover again and cook for 2 more minutes.
- Increase the heat on the stove slightly, uncover the skillet and toss the brussel sprouts in the pan. Add the lemon juice and more salt and pepper if necessary.