Brussels Sprouts - Sauteed

Cut off bottoms and any yellow outer leaves. (we throw all little leaves in too) Cut in half or thirds if large.

In a skillet use mostly butter and some olive oil on medium/high heat. (we omit butter)

Add sprouts and stir to coat in butter/oil.

Sprinkle with salt and pepper.

We start on high heat and let them brown - then turn heat down.

Continue to stir occasionally and allow them to begin to brown.

Once they are getting brown, squeeze the juice from half a lemon and squeeze a couple of “rounds” of honey. Taste to see if you want it more lemon or honey tasting.

Let steam for 3 minutes at least - but not until too soft. 

Remove lid, stir and let cook just long enough to evaporate most of the water and get to desired doneness. When they are like you want, remove or they will continue cooking.

(You don’t want them to get mushy)

Kinda smelly leftover but I love them cold - really sweet!