Sauteed Brussels Sprouts with Lemon

Brussels sprouts get a bad rap. All those jokes about kids not wanting to eat them. Adults turning their noses up at them.

Poor brussels sprouts, clearly misunderstood. When prepared correctly, brussels sprouts have the potential to be superb. Delicious. Food-gasmic.

These brussels sprouts I am showing you are very special. They start with a quick bath in some boiling water and then are sliced in half. Next, they cavort with some heated oil and then a dash of lemon.

Make this recipe and you will never misunderstand the brussel sprout again.

Sauteed Brussels Sprouts with Lemon

1/2 pound Brussels Sprouts

1 tbsp olive oil

fresh lemon juice

salt/pepper

Bring a pot of water to a boil and then add the brussels sprouts. Boil until they are tender, roughly 8-10 minutes. Transfer with a slotted spoon to a separate plate and let cool. Meanwhile, heat up the olive oil in a non-stick skillet. As that heats, carefully slice all brussels sprouts in half. Add them to the heated oil, making one layer. You will have to do this in several batches. Saute until a nice brown crust forms and then flip over for the other side. Remove to a plate and add the salt/pepper, and a squirt of lemon juice.