0 recipes from contoocook and beyond


2 tbsps. olive oil plus moe for drizzling
20 ozs. brussels sprouts, trimmed, outside leaves removed and quartered
l tsp. salt
pinch pepper
2 small shallots, peeled and sliced
l/2 cup water
2 tbsps. freshly squeezed lemon juice
zest of half a lemon
Heat 2 tbsps. oil in large nonstick skillet pan over high heat. Add brussels sprouts to skillet. Cook stirring occasionally until dark golden brown in places probably just a few mins. add s&p and shallots and cook for 30 seconds more. Add water and cover and turn heat to med high and cook until tender about 4 mins. Remove lid. Add lemonjuice and drizzle with oil. Stir to combine well. Transfer to serving dish and garnish with lemon zest.

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