1/4 cup extra-virgin olive oil 2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise coarse salt and ground pepper 2 Tbsp. fresh lemon juice

In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized. 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.