Sautéed Brussels Sprouts with Lemon

This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavour and texture, sauté the sprouts and season with lemon just before serving.

¼ cup extra-virgin olive oil
2 lbs Brussels sprouts, trimmed and halved lengthwise
sea salt
black pepper, freshly cracked
⅓ water
2 Tbsp. lemon juice, freshly squeezed

In a large skillet, heat oil over medium-high. Add Brussels sprouts, season with salt and pepper and cook, stirring frequently, until caramelized, 8-10 minutes. Add water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat.

Serve immediately.

Makes 4 servings.