Lemon Brussels Sprouts

Roast Pork with Cider Cream Sauce 150 Image by: Roast Pork with Cider Cream Sauce 150 Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2007

Ingredients

  • 8 cups Brussels sprouts trimmed and halved
  • 1/4 cup butter softened
  • 2 teaspoons grated lemon rind
  • 4 teaspoons lemon juice
  • 1 pinch salt
  • 1 pinch pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 287 mg
  • Protein 3 g
  • Calories 89.0
  • Total fat 6 g
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 9 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 102.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Brussels Sprouts

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