Lemon Nut Brussels Sprouts
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 187 |
| pro | 7 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 20 g |
| fibre | 8 g |
| chol | 9 mg |
| sodium | 358 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 19 |
| vit A | 16 |
| vit C | 200 |
| folate | 53 |
We use both olive oil and butter in this recipe: butter for its unique flavour, olive oil to keep the saturated fat to a minimum. You can use all oil or all butter if you prefer.
Ingredients
- 6 cups (about 1-1/2 lb/750 g) Brussels sprouts, halved
- 1 tsp lemon rind, grated
- 2 tbsp lemon juice
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 tsp granulated sugar
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup sliced almonds or chopped walnuts or chopped pecans, toasted
- 1 green onion, chopped
Preparation
Pour enough water into saucepan to come 1 inch (2.5 cm) up side; bring to boil. Add brussels sprouts; cover, reduce heat and simmer until tender-crisp and almost no liquid remains, about 8 minutes. Drain.
Meanwhile, in large skillet, combine lemon rind and juice, butter, oil, sugar, garlic, salt and pepper; bring to boil. Boil, stirring, until thick enough to coat back of spoon, about 2 minutes. Add brussels sprouts; toss to coat and heat through. Sprinkle with almonds and green onion.
Additional information :
Bonus: Use shredded brussels sprouts wherever you would use shredded cabbage — in salads, stir-fries and soups.
Source : Canadian Living Magazine: September 2003
- Keywords : Sides; Boil; Simmer; Brussels sprouts; Nuts; Lemons; Almonds; Walnuts; Green onions;
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