The inspiration recipe for this sounded delicious the first time I read it but, when I read it a second time it sounded way too sweet, so I went off piste and added lemons. I am glad I did because the lemons became tender and really delicious. If you can get Meyer lemons, now would be the time to use them because their peel is thinner and they melt in your mouth. If using regular lemons, cut the slices as thinly as you possibly can.
The inspiration recipe roasted these in the oven but I did them stove top to better keep an eye on them and to keep them from over caramelizing.
1 lb Brussels sprouts, ends cut off and outer leaves removed. Half the big ones so that everything is of a similar size
1 lemon, halved, each half cut into thin slices
Juice from 1 lemon
1 Tbsp butter
1 Tbsp brown sugar
Salt
Melt the butter in a large skillet over medium heat. Once it is completely melted, add the brown sugar and half of the juice from the lemon. Cook, stirring constantly, until the sugar has melted.
Add the Brussels sprouts to the pan. Salt well. Tuck lemon slices throughout the dish. Lower the heat and cook for 5 minutes without disturbing. After 5 minutes flip each Brussels sprout and cook for an additional 5 minutes on the other side. Doing this will add some nice caramelization to the sprouts. Keep an eye on them so they do not burn and flip earlier than 5 minutes if you feel the cooking process is going too fast.
Taste a Brussels sprout. They could be ready, they may need up to 5-8 minutes more. It all depends on their size, what low heat means on your hob, and how tender you like them.
For the rest of the cooking time, stir often to keep them from burning, making sure that they all are coated in the sauce.
When they are to your satisfaction, stir in the rest of the lemon juice and salt to taste. I also have to add that, though this should have fed 4 people as a side dish, it only fed 2 because we could not stop eating them.
Inspiration recipe, here.
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