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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2003
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 358 mg
- Protein 7 g
- Calories 187.0
- Total fat 12 g
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 20 g
%RDI
- Iron 19.0
- Folate 53.0
- Calcium 8.0
- Vitamin A 16.0
- Vitamin C 200.0
