Brussels Sprouts With Warm Lemon Vinaigrette With Laura

Directions

1. Trim Brussels sprouts and remove outside leaves; quarter (about 5 c.). Heat 2 Tbsp. oil in a large nonstick skillet pan over high heat. Add in Brussels sprouts to skillet. Cook, stirring occasionally, till dark golden in places, about 4 min. Add in salt, pepper, and shallots, and cook for 30 seconds more. Add in water, and cover. Reduce heat to medium-high, and cook till tender, about 4 min. Remove lid.
2. Add in lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.