6:11 am - Tuesday September 25, 2018

Browned brussels sprouts

From September to February, it is the harvest season of Brussels sprouts, the best sprouts are small, bright-green sprouts that are compact and blemish-free.

Ingredients

  • 12 ounces Brussels sprouts, halved lengthwise, or quartered if large
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Directions

  1. 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 before sprouts are done).
  2. 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.
Filed in: Fall

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