Better Homes & Gardens
Caramelized Brussels Sprouts with Lemon
Lemon juice, Brussels sprouts, olive oil and a little time in the skillet is all it takes to make an elegant but easy side dish.
Total cook time
- ¼ cup extra-virgin olive oil, , divided
- 4 cups Brussels sprouts, rinsed, trimmed and halved lengthwise (4 cups),
- Salt to taste,
- Ground pepper to taste,
- 2 tablespoons water,
- Juice of half a lemon (about 1 tablespoon),
In a 12-inch nonstick skillet, heat 3 tablespoons oil over medium heat. Add sprouts and arrange in a single layer, cut-sides down. Drizzle with the remaining 1 tablespoon oil and sprinkle generously with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, be slightly tender.
Remove cover and increase heat slightly. When cut sides are well-caramelized, toss Brussels sprouts in the pan, drizzle with lemon juice and sprinkle with more salt and pepper to taste.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.