Ingredients
2 tablespoons olive oil, plus more for drizzling
20 ounces brussels sprouts, trimmed, outside leaves removed and quartered (about 5 cups)
1 teaspoon coarse salt
Pinch freshly ground pepper
2 small shallots, peeled and sliced
1/2 cup water
2 tablespoons freshly squeezed lemon juice (about a half lemon)
Zest of half a lemon
Preparation
Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid.
Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.
