c olive oil
cups Brussels, trimmed and halved lengthwise
In a 12-inch skillet heat 3 Tbsp oil over medium heat. Arrange Brussels in a single layer cut sides down. Drizzle with remaining oil and sprinkle generously with salt/pepper. Cover and cook 3 minutes. Remove lid and sprinkle with water. Cover and cook 2 minute more. Sprouts should be tender and beginning to caramelize. Remove cover and increase heat slightly. When cut sides are well-caramelized, toss sprouts and drizzle with lemon juice. Sprinkle with more salt and pepper. Makes 6 servings. Double recipe for Christmas eve.