Quick and easy Brussels sprouts recipe

If you like Brussels sprouts, you'll love this recipe.  It's so easy and quick, I make it all the time.  Most of the time I make it without the corn, but it's good both ways!  And I really just eyeball the amounts of the spices, just a few shakes over the pan.  I also made it the other day without the lemon juice and they were just as delicious! 

Brussels Sprouts and Corn

Ingredients 

1 lb Brussels sprouts

2 ears of corn, kernels freshly cut off of the cob (or, for quick and easy, out of a can)

3 tbs olive oil, divided

1/2 lemons-worth of juice 

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

salt and pepper 

Directions:

1. In a large pan heat 1 tbs olive oil over medium-high heat.  Cut Brussels sprouts in half and add to pan.  Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt and pepper.   

2. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.

3. After about 10 minutes (adding more olive oil as needed), when Brussels sprouts are browned, soft on the outside, but a bit hard and crunchy on the inside, add fresh corn kernels to the pan.

4. Drizzle 1 tbs olive oil over the corn, sprinkle with more salt and pepper; stir and shake to fully mix.

5. Cook altogether for another 5 minutes, until corn is warm but pops to the bite.

6. Serve warm and enjoy!