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In a 12-inch nonstick skillet, heat 3 tablespoons oil over medium heat. Add sprouts and arrange in a single layer, cut-sides down. Drizzle with the remaining 1 tablespoon oil and sprinkle generously with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, be slightly tender.
Remove cover and increase heat slightly. When cut sides are well-caramelized, toss Brussels sprouts in the pan, drizzle with lemon juice and sprinkle with more salt and pepper to taste.