12-16 ounces Brussel sprouts, halved
salt and pepper
2 tablespoons olive oil
lemon juice
- In a skillet add the sprouts and 1/2 cup water.
- Season them with salt and pepper.
- Bring to a simmer over medium heat.
- Cover and cook until most of the water has evaporated, about 7-8 minutes. You can add more water if the skillet gets dry, you want the sprouts to be crisp tender.
- Increase the heat to medium high and add oil.
- Cook, uncovered, without stirring until they are golden brown, about 6-7 minutes.
- Remove from heat and stir in lemon juice to taste, season with salt and pepper to taste.
