12
ounces fresh Brussels sprouts, halved lengthwise
Coarse
salt and ground pepper
2
tablespoons olive oil
1
tablespoon fresh lemon juice, plus lemon wedges, for serving
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 becomes dry before sprouts are done).
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
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