Salt and Pepper Brussels Sprouts
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound microwavable Brussels sprouts, cooked
- Kosher salt and freshly ground black pepper
- Juice of 1/2 lemon
Heat the butter and olive oil in a large saute pan over medium-high heat. Once hot, add the Brussels sprouts and cook, stirring, until the edges begin to lightly brown, about 8 minutes. Season the Brussels sprouts with salt and pepper. Add the lemon juice and cook, while stirring, until the liquid has evaporated, about 2 minutes more.
Recipe courtesy Paula Deen