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Recipe: Caramelized Brussels Sprouts with Lemon

I found this recipe while shopping for groceries on Fresh Direct.  It was something about the words, "caramelized" and "lemon," together in the same sentence, that inspired me. 

In an attempt to add more flavor, I tweaked the recipe just a bit.  The result?  Perfect Brussels sprouts.   


Caramelized Brussels Sprouts with Lemon, adapted from Fresh Direct

Ingredients (serves 3-4)

  • 12 ounces Brussels sprouts, halved lengthwise, or quartered if large
  • 1/2 cup chicken or vegetable stock
  • Course salt & ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice (I just squeezed the juice from 1/2 of a lemon with my hand)

In a skillet, combine sprouts and 1/2 cup stock; season liberally with salt and pepper.  Bring to a simmer over medium heat.  Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more stock if skillet becomes dry before sprouts are done).
Discard remaining stock.  Increase heat to medium-high; add oil to skillet.  Continue to cook, uncovered, stirring once or twice, until sprouts are golden brown on underside, about 10 minutes.  Remove from heat.  Stir in lemon juice; season with salt and pepper.



Until we eat again,

The Lunch Belle

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