Lemon Brussels Sprouts
Toss these tender-crisp green vegetables with the lemon juice just before serving to keep the colour vibrant.
Servings: 8
Ingredients:
Roast Pork with Cider Cream Sauce, Boxty Potato Cakes and Lemon Brussels Sprouts
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 89 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 9 g |
| fibre | 4 g |
| chol | 15 mg |
| sodium | 287 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 12% |
| vit C | 102% |
| folate | 26% |
-
8 cups (2 L) brussels sprouts (about 2 lb/1 kg), trimmed and halved
1/4 cup (50 mL) butter, softened
2 tsp (10 mL) grated lemon rind
4 tsp (20 mL) lemon juice
Pinch each salt and pepper
Preparation:
In large saucepan of boiling salted water, cover and cook brussels sprouts until tender-crisp, about 6 minutes. Drain and return to pan. (Make-ahead: Chill in ice water; drain. Wrap in towels. Refrigerate in airtight container for up to 24 hours. Reheat in boiling water for 2 minutes; drain and return to pan.)
Add butter, lemon rind and juice, salt and pepper; toss and heat until butter is melted.
Add butter, lemon rind and juice, salt and pepper; toss and heat until butter is melted.
Source
Canadian Living Magazine: March 2007
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