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
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
- Folate 26.0
- Calcium 3.0
- Vitamin A 12.0
- Vitamin C 102.0
