Brussels sprouts and citrus are a great combination, and Meyer lemons are one of the true treasures of the heirloom citrus season. These extremely fragrant, sweet-sour little devils are a marvel of the citrus family, best enjoyed whole: zest, pith, flesh, juice and all. This extremely simple dish is not really even a recipe, just a perfect, delicious pairing that everyone should enjoy while Meyers are around.
2 Meyer lemons
1 tsp plus 1 T vegetable oil
1 lb Brussels sprouts, trimmed and halved
salt and black pepper, to taste
Cut the lemons in quarters lengthwise. Remove any seeds. Cut each wedge into quarter-inch thick chunks. Heat a large skillet in a hot wood oven. Add 1 tsp vegetable oil. When just beginning to smoke, add the Meyer lemon chunks. Season with salt and pepper and cook, stirring often, until the lemons have softened slightly and taken on some char, 1-2 minutes. Remove from the pan and set aside.
Wipe out your skillet and reheat. Add the remaining vegetable oil and the Brussels sprouts. Season with salt and pepper and roast, stirring occasionally, until the sprouts have caramelized and become tender, about 10 minutes. If the sprouts are getting too dark without softening, add 1/4 cup of water to the pan and allow it to cook off. Once the sprouts are cooked, stir in the roasted lemons and cook for 1 minute more.
Remove from the oven and serve as a side dish for a roast chicken, or underneath a nicely seared fillet of fish.