Lemon Butter Brussels Sprouts

Lemon Butter Brussels Sprouts Image Image by: Lemon Butter Brussels Sprouts Image Author: Canadian Living

Brussels sprouts are welcome at any Thanksgiving feast. This dish is spruced up with a hit of fresh lemon. If you like, garnish it with chopped fresh parsley.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2012

Ingredients

  • 10 cups halved trimmed Brussels sprouts (about 2-1/4 lb/1.015 kg)
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon juice

Method

In large saucepan of boiling salted water, cook brussels sprouts until tender, about 5 minutes. Drain and immerse in ice water; drain again. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)   

In large skillet, melt butter over medium-high heat; add brussels sprouts, salt and pepper, tossing to coat. Warm through. Toss with lemon zest and juice.

Nutritional facts Per each of 12 servings: about

  • Fibre 3 g
  • Sodium 266 mg
  • Sugars 2 g
  • Protein 2 g
  • Calories 47.0
  • Total fat 2 g
  • Potassium 258 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 85.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Butter Brussels Sprouts

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