Lemon Nut Brussels Sprouts

Author: Canadian Living

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

  • 6 cups (about 1-1/2 lb/750 g) Brussels sprouts halved
  • 1 teaspoon lemon rind grated
  • 2 tablespoons lemon juice
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup sliced almonds toasted
  • 1/3 cup chopped walnuts toasted
  • 1/3 cup chopped pecans toasted
  • 1 green onion chopped

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
  • Fibre 0.0
  • Folate 53.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 200.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Nut Brussels Sprouts

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