Lemon Brussels Sprouts and Carrots

Ingredients

• 1/4 cup olive oil
• 1 lb (about 23) fresh Brussels Sprouts (trimmed and halved)
• 2 large carrots (cubed)
• 1/2 teaspoon salt
• liberal use of crushed pepper corn
• 1/3 cup water
• 2 tablespoons lemon juice

Instructions

1. In a large skillet/fry pan, heat olive oil on medium-high. When warm, add Brussels Sprouts, carrots, salt and pepper. Stirring frequently, cook until caramelized (about 8-10 minutes).
2. Add water, while continuing to stir, and cook until water has evaporated (about 2-4 minutes).
3. Place directly into serving bowl and splash with lemon juice.
4. Serve with your main dish!

Inspiration

Looking up recipes for Brussels Sprouts lead me to a Marth Stewart rendition. However, hers did not include carrot.

Closing

This turned out really nicely! Often, Brussels Sprouts have a bit of a bitter flavour, but the carrot sweetened it a little along with the lemon juice helped make it a little tangy. This was an excellent compliment to a meal, even though the manner I took was backwards. I was looking for a main course with this recipe!

I cooked this beside garlic-onion chickpeas and rosemary olive oil roasted mini-potatoes. The flavours of all three was just a fantastic meal and was very fulfilling!