Lemon Brussels Sprouts
By The Canadian Living Test Ktichen
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This recipe makes 8 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
8989 cal |
|
pro |
3 g3g pro |
|
total fat |
6 g6g total fat |
|
sat. fat |
4 g4g sat. fat |
|
carb |
9 g9g carb |
|
fibre |
4 g4g fibre |
|
chol |
15 mg15mg chol |
|
sodium |
287 mg287mg sodium |
|
% RDI: |
- |
|
calcium |
33 calcium |
|
iron |
99 iron |
|
vit A |
1212 vit A |
|
vit C |
102102 vit C |
|
folate |
2626 folate |
Toss these tender-crisp green vegetables with the lemon juice just before serving to keep the colour vibrant.
Ingredients
- 8 cups Brussels sprouts , trimmed and halved8 8cups cupsBrussels sproutBrussels sprouts, trimmed and halved
- 1/4 cup butter , softened1/4 1/4cup cupbutter, softened
- 2 tsp grated lemon rind 2 2tsp tspgrated lemon rind
- 4 tsp lemon juice 4 4tsp tsplemon juice
- 1 Pinch salt 1 1Pinch Pinchsalt
- 1 Pinch pepper 1 1Pinch Pinchpepper
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