Caramelized Brussels Sprouts With Lemon Recipes

Steps:

• Heat oven to 450 degrees.
• In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
• While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
• Top roasted brussels sprouts with lemon relish before serving.

Steps:

• 1. In a 12-inch skillet, heat 3 tablespoons of the olive oil over medium heat. Arrange brussels sprouts in a single layer; cut side down. Drizzle with remaining olive oil and sprinkle generously with salt and 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.
• 2. Remove cover and increase heat slightly. When cut sides are well-caramelized, shake pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.

Steps:

• In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
• Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.