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Sauteed Brussels Spourts by

Source: Martha Stewart


1/4 cup extra-virgin olive oil
2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
coarse salt and ground pepper
2 Tbsp. fresh lemon juice


In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized. 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.

Servings: 8

Nutrition Information (per serving):
Calories 113

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