Brought to us by John
3 Tablespoons olive oil
1 lb. brussels sprouts, trimmed and quartered
1 teaspoon coarse salt
2 small shallots, very thinly sliced
1/2 cup water
2 Tablespoons lemon juice, freshly squeezed
For garnish: lemon zest
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Heat 2 tablespoons of the oil in a nonstick skillet over high heat.
Add the sprouts and cook about 4 minutes, until dark golden brown.
Add salt, pepper and shallots and cook for about 1 more minute.
Add the water and cover. Reduce heat to med-high and cook about 5 minutes, or until the sprouts are tender.
Add the lemon juice, drizzle with the remaining 1 tablespoon of oil and stir to combine.
Transfer the sprouts to a serving plate and sprinkle with the lemon zest.
Serves 4
Source: About.com
