Email to JAMES SCHNOBRICH      

Recipe Categories: SFOorPSP's HOME PAGEAPPETIZERS BARS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD FONDUE KIDS LOWFAT MEATS Microwave PASTA POULTRY RICE SALADandDRESSING SANDWICHES SideDishes SOUPSandSTEWS Thanksgiving VEGETABLES VEGETARIAN

Brussel Sprouts with Lemon Vinaigrette




Source of Recipe


The Cat and the Fiddle in New Ulm






Recipe Introduction


Serves 4





List of Ingredients



• 2 tbsp olive oil (plus a little more for drizzle)
  
• 20 oz brussel sprouts, trimmed and quartered (about 5 cups)
  
• 1 tsp sea or kosher salt
  
• pinch of fresh ground pepper
  
• 2 small shallots - sliced
  
• 1/2 cup water
  
• 2 tbsp fresh squeezed lemon juice (about 1/2 lemon)
  
• Zet of 1/2 lemon for garnish
  






Instructions



1. Heat the oil in a large nonstick skillet over high heat.
   
2. Add brussel sprouts
   
3. Cooks stirring occaionally until dark golden brown - about 4 minutes.
   
4. Add salt, pepper, shallots and vook for 30 seconds more.
   
5. Add the water and cover.
   
6. Reduce heat to medium - high and cook until tender (about 4 mintues)
   
7. Add lemon juice and drizzle with oil.
   
8. Stir until well combined.
   
9. Transfer to a serving dish and garnish with lemon zest.