Caramelized Brussels Sprouts with Lemon

1/4 cup extra virgin olive oil
4 cups Brussels sprouts, trimmed and halved lengthwise
2 Tbsp. water
Juice of lemon half, about 1 Tbsp.

1.  In a 12-inch nonstick skillet heat 3 tablespoons of the olive oil over medium heat.  Arrange Brussels sprouts in a single layer, cut sides down.  Drizzle with remaining olive oil and sprinkle generously with salt and a grind or two of black pepper.  Cover and cook for 3 minutes.  Remove lid and sprinkle sprouts with water.  Cover and cook 2 minutes more.  Sprouts should be just tender when pierced with a fork, and beginning to caramelize.

2.  Remove cover and increase heat slightly.  When cut sides are well-caramelized, toss sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.  Makes 6 servings.

Each serving 106 cal, 9 g fat, 0 mg chol, 209 mg sodium, 6 g carb, 2 g pro
Better Homes & Gardens  Dec 2011