Change the way you think about Brussels Sprouts

If you already like Brussels Sprouts (like me), you will LOVE these. If you aren't really crazy about Brussels Sprouts (like Jeff), these may just change your mind. My mom made them for us a few weeks ago, and we made them for ourselves last night. Just talking about making them literally made our mouths water. We were so anxious to put the delectable little morsels in our mouths, we ended up eating dinner at 4:30 in the afternoon! And all we had was the sprouts! And now, I'm eating the leftovers cold instead of dessert. They are that good. And, as a bonus, they are super-easy to make.

Caramelized Brussels Sprouts with Lemon

1/4 cup extra-virgin olive oil
4 cups Brussels sprouts, trimmed and halved lengthwise
2 Tbsp. water
Juice of lemon half, about 1 Tbsp.

In a 12-in. non-stick skillet, heat 3 Tbsp. of the olive oil over medium heat. Arrange Brussels sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind or two of black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase heat slightly. When cut sides are well-caramelized, toss sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste. Makes 6 delicious servings.