Brussels Sprouts

Brussels Sprouts

2 T EVOO
20 ozs Brussels sprouts, trimmed, outside leaves removed and quartered – about 5 cups
1 t coarse salt
Pinch freshly ground pepper
2 sm shallots, peeled and sliced
1/2 c water
2 T freshly squeezed lemon juice = about 1/2 lemon
zest of half a lemon

1. heat 2 T oil in a lrg nonstick skillet over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally until dark golden brown in places about 4 min. Add salt, pepper and shallots and cook for 30 seconds more. Add water and cover. Reduce heat to med-high and cook until tender, about 4 min. Remove lid.
2. Add lemon juice and drizzle with oil. Stir to combine well. Transfer to a serving platter and garnish with lemon zest.