Sautéed Brussels Sprouts with Lemon                Serves 4

 16oz  Brussel sprouts, quartered

salt and lemon pepper to taste

3 tbsp Extra Virgin Olive Oil

½ of a fresh a lemon, squeezed


 In a skillet (that has a lid) combine the Brussels sprouts with ½ cup of water. Add salt and pepper to taste. Bring to a low boil over medium heat. Cover.  Cook until the water has been mostly absorbed and the sprouts are near tender, 5-7 minutes. You may add a small amountof additional water if the pan becomes too dry during this phase.

 Add the oil to the skillet and increase the heat to medium-high.  Cook uncovered for 5-7 minutes. Do not stir. Allow the sprouts to caramelize(golden brown). 5-8 minutes.

 Remove from the heat and stir in the lemon juice.  Salt and pepper to taste.