Lemon Brussels Sprouts

Tested Till Perfect

Toss these tender-crisp green vegetables with the lemon juice just before serving to keep the colour vibrant.

Servings: 8

Ingredients:

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.

Source

Canadian Living Magazine: March 2007





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