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
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
- Folate 22.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 85.0
