Lemon Hazelnut Brussels Sprouts
For even more pronounced flavour in this simple yet elegant side dish, replace half of the butter with hazelnut oil.
Servings: 12
Ingredients:
Photo: Lemon Hazelnut Brussels Sprouts Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 99 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 4 g |
| chol | 9 mg |
| sodium | 410 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 11% |
| vit C | 117% |
| folate | 33% |
-
3 lb (1.5 kg) brussels sprouts, trimmed and halved
3 tbsp (50 mL) butter
2 tsp (10 mL) grated lemon rind
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) coarsely chopped hazelnuts, toasted
Preparation:
In large saucepan of boiling salted water, cover and cook brussels sprouts until tender-crisp, about 6 minutes. Drain and chill in ice water; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In large skillet, melt butter over medium heat; fry brussels sprouts, lemon rind, salt and pepper, tossing to coat, until hot, about 6 minutes. Toss with hazelnuts.
Additional Information
-
Variation
Lemon Hazelnut Green Beans: Replace brussels sprouts with 2-1/2 lb (1.25 kg) green beans, trimmed. Boil for 4 minutes. Proceed as directed.
Source
Canadian Living Magazine: December 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »