The title is something Sweet Michael would say!
Instead of doing boring old Roasted brussels sprouts (is that how you really spell it??? I just noticed this on the website)
DAMN. So, I decided to take a cue from Michaels Momma!
- 1/4 cup extra-virgin olive oil
- 2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
- Coarse salt and ground pepper
- 2 tablespoons fresh lemon juice – i added extra actually!
In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, about 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.
SOOOO GOOD. SO GREEN. SO CRISP.