Lemon Hazelnut Brussels Sprouts
Photo: Lemon Hazelnut Brussels Sprouts Photography by Yvonne Duivenvoorden
This recipe makes 12 servings
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 |
For even more pronounced flavour in this simple yet elegant side dish, replace half of the butter with hazelnut oil.
Ingredients
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
- Keywords : Lemons; Brussels sprouts; Sides; Christmas; Skillet; Vegetarian; Nuts;
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