LEMON-BUTTER BRUSSELS SPROUTS
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! - Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.
Nutrition Facts : Calories 207 calories, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
CARAMELIZED BRUSSELS SPROUTS WITH LEMON
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
- Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g
LEMON BUTTER BRUSSELS SPROUTS
Make and share this Lemon Butter Brussels Sprouts recipe from Food.com.
Provided by Bonnie G 2
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut Brussels sprouts in half.
- In large skillet, heat oil over medium heat.
- Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
- Add wine, stirring to loosen browned bits from pan.
- Stir in Broth, lemon juice, thyme, salt and pepper.
- Bring to a boil.
- Reduce heat, simmer, covered 8-10 minutes or until sprouts are tender.
- Stir in butter and lemon peel until butter is melted.
- If desired sprinkle with parsley.
Nutrition Facts : Calories 202.2, Fat 16.6, SaturatedFat 5.2, Cholesterol 15.3, Sodium 314.5, Carbohydrate 9.6, Fiber 3.1, Sugar 2.4, Protein 3.7
BRUSSELS SPROUTS WITH ALMONDS AND LEMON RIND
Adapted from The Silver Spoon Italian cookbook, this recipe helped dissolve my life-long prejudice against brussels sprouts, which my mother had always steamed and served plain in my childhood. I recommend this recipe to everyone, but especially those who are trying to push themselves to develop a taste for those foods which they have historically shied away from.
Provided by Big Tastebuds
Categories Lunch/Snacks
Time 15m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and chop the hard ends off the brussels sprouts. Cut each brussels sprout in half, then, with flat surfaces down, sliver each brussels sprout into three to five parts. If you're running low on time, leave brussels sprouts whole and steam them while you are preparing the rest of the ingredients.
- Using a food processor or a knife, roughly chop almonds so that pieces are no smaller than corn kernels.
- Using a peeler, peel several strips of rind off a carefully washed lemon. Mince strips.
- In a medium saucepan, melt butter. Once fully melted but not smoking, add almonds, lemon rind, and plain bread crumbs. Sautee until golden brown.
- Add brussels sprouts to pan with a dribble of water, olive oil, or a mixture of the two so ingredients do not burn. Cover pot and check every couple of minutes, stirring each time, until the brussels sprouts are a bright green. Sprinkle with salt and pepper to your taste.
Nutrition Facts : Calories 132.3, Fat 8.2, SaturatedFat 2.3, Cholesterol 7.6, Sodium 97.9, Carbohydrate 12.6, Fiber 4.4, Sugar 2.7, Protein 5.3
ROASTED BRUSSELS SPROUTS WITH LEMON
From Woman's Day magazine For a simple side that's packed with vitamin A, Brussels sprouts are the way to go. Here, the veggies are halved and marinated for up to a day in a mixture of ground pepper, minced garlic, olive oil and lemon juice, then roasted until crisp-tender before serving.
Provided by chrish574
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
- Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.
HASHED BRUSSELS SPROUTS WITH LEMON ZEST
Something aromatic, bright and snappy for your Thanksgiving table, or anytime! Or so says Julia Moskin as per New York Times article, 11/15/2006. This particular recipe comes from The Union Square Cafe Cookbook. We tried this with yellow mustard seeds. It was different and delicious cold the next day. I am a fan of hashed brussels sprouts, which I learned courtesy of Sugarpea's husband, who created Brussels Sprouts Mojo #80110. Made for Thanksgiving 2006.
Provided by Kumquat the Cats fr
Categories Greens
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place lemon juice in large bowl.
- Cut bottoms off sprouts and discard.
- Halve sprouts lengthwise and thinly slice crosswise.
- The slices toward the stem end should be thinner, to help pieces cook evenly. (Or you could process in food processor to facilitate, but this might result in uneven cooking.)
- As you work, transfer slices into bowl with lemon juice.
- When all sprouts are sliced, toss them in juice and separate leaves. (Recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.).
- Heat oil and butter over high heat in skillet large enough to hold all sprouts.
- When very hot add sprouts, garlic and seeds and cook, stirring often, until sprouts are wilted and lightly cooked, about 4 minutes. Some leaves might brown slightly. (I think we browned a bit more as per picture.).
- Add wine and sprinkle with salt and pepper.
- Cook, stirring, 1 minute more.
- Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish.
- Transfer to serving bowl; sprinkle with remaining zest and serve.
Nutrition Facts : Calories 72.3, Fat 3.6, SaturatedFat 1, Cholesterol 3, Sodium 27.9, Carbohydrate 7.9, Fiber 2.7, Sugar 1.9, Protein 3
ROASTED BRUSSELS SPROUTS WITH LEMON AND BACON
Provided by Lewis Rossman
Categories Side Roast Quick & Easy Lemon Bacon Fall Winter Brussels Sprout Bon Appétit California Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Cook brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve.
LEMON CHIVE BRUSSELS SPROUTS
Chives with their sweet oniony flavor and lemon add zest to Brussels sprouts. Great as a side with meat or fish. Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- in 2 qt saucepan place Brussels sprouts, add enough water to cover, bring to a full boil. cover and cook over medium heat until crispy tender; drain.
- return sprouts to pan, add remaining ingredients, cook over medium heat, stirring occasionally until heated through.
- serve.
Nutrition Facts : Calories 95.9, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 167.4, Carbohydrate 5.6, Fiber 2.1, Sugar 1.4, Protein 2.1
LEMON-PEPPER BRUSSELS SPROUTS
Lemon-pepper seasoning and lemon juice turn Brussels sprouts into a delightful side! Katherine Stallwood - Richland, WA
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer.
Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
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