In order to give myself a fighting chance at this very tempting time of year, I've been trying really hard to keep our meals at home simple and light. It's all about balance, right? A lot of good at home cancels out some of the bad of a holiday party or those "little" tastes when you're baking cookies...at least that's what I've convinced myself of. In any case, these lemony caramelized Brussels sprouts are delicious and an easy way to stay healthy. You're gonna love 'em!
It feels kind of funny referring to these as a "recipe". Even though they taste amazing, I hesitated to post them because there's not much to them at all besides the Brussels sprouts--just some water, oil, salt and pepper and lemon juice. But in the end, our absolute love for them won out and I decided I just had to share!
These take just minutes to prepare so they're perfect for busy week nights. All you do is cut the sprouts in half, cook them in a skillet with some water to tenderize them, then add some oil and turn up the heat so that the outer leaves get browned and crunchy and caramelized. Then at the last minute you add a splash of lemon juice to brighten things up. These are definitely savory but cooking them at a high heat brings out some sweetness too. My daughter has just informed me that I need to make these again asap so maybe there's some hope for us this holiday season after all! Here's to the healthy deliciousness of the Brussels Sprout!!
Easy Lemony Caramelized Brussels Sprouts
Prep Time: 10 minutes; Cook Time: 25 minutes
1 pound Brussels sprouts, halved lengthwise (cut them into quarters if they're very large)
1/2 cup water
Coarse salt and black pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice, plus extra lemon wedges for serving (optional)
1. Place the Brussels sprouts and water into a large skillet. Season with salt and pepper and bring to a simmer over medium heat. Cover the pan and cook for about 5-7 minutes, until the water has mostly evaporated, stirring every now and then. The sprouts should be crisp-tender. If the water evaporates too quickly and the sprouts aren't cooked enough yet, add another 1/4 cup water.
2. Uncover the skillet and add the oil. Turn the heat to medium-high and let cook, without stirring, for another 5-7 minutes, until the undersides of the sprouts are golden brown and caramelized. Remove the pan from the heat and stir in the lemon juice. Season with more salt and pepper and serve immediately with extra lemon wedges on the side if you like.
Note: Recipe adapted from Martha Stewart. I increased the amount of Brussels sprouts used.