Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Brussels Sprouts with Warm Lemon Vinaigrette 3.8 (6) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren. Ingredients 2 tablespoons olive oil, plus more for drizzling 20 ounces brussels sprouts, trimmed, outside leaves removed and quartered (about 5 cups) 1 teaspoon coarse salt Pinch freshly ground pepper 2 small shallots, peeled and sliced ½ cup water 2 tablespoons freshly squeezed lemon juice (about a half lemon) Zest of half a lemon Directions Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid. Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest. Rate it Print