Lemon-Seared Brussels Sprouts
Recipe type: Side Dish
- 2 tablespoons Driftless sunflower oil or olive oil
- 2 pounds Brussels sprouts, trimmed and shredded with a knife or food processor
- Coarse salt and ground pepper
- 2 tablespoons fresh lemon juice
- In a large nonstick skillet, heat oil over medium-high.
- Add Brussels sprouts; season with salt and pepper.
- Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
- Remove from heat, and stir in lemon juice.