1. Steam the brussels sprouts for 6 minutes, or until just tender. Let them cool a tiny bit and then cut in half lengthwise.
2. Heat the olive oil in a large skillet over medium-high heat. Place the brussels sprouts in a single layer cut side down (in batches if necessary - do not overcrowd). Leave them for 4-5 minutes, allowing them to brown thoroughly and evenly. Keep a close eye on them to avoid burning them. When they've browned, flip each one and let the other side get color - an additional 3 minutes max.
3. Remove to a serving platter, sprinkle with salt and squeeze the lemon over the sprouts.
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