Lemon Hazelnut Brussels Sprouts

[migration] empty title 578 Image by: [migration] empty title 578 Author: Canadian Living

For even more pronounced flavour in this simple yet elegant side dish, replace half of the butter with hazelnut oil.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2005

Ingredients

  • 3 lbs Brussels sprouts trimmed and halved
  • 3 tablespoons butter
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon each salt and pepper
  • 1/2 cup coarsely chopped hazelnut toasted

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 410 mg
  • Protein 4 g
  • Calories 99.0
  • Total fat 6 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 117.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Lemon Hazelnut Brussels Sprouts

Login