LEMONY BRUSSELS SPROUTS
This side dish is a fast and refreshing way to serve little cabbages. The buttery lemon sauce really brings out the flavor of the sprout. My youngest son loves them!-Joyce Guth, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut an "X" in the core of each brussels sprout. Place in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, salt and pepper in butter for 2-3 minutes or until flavors are blended. Add garlic; cook 1 minute longer.
Nutrition Facts :
LEMONY FRIED BRUSSELS SPROUTS RECIPE BY TASTY
Here's what you need: extra virgin olive oil, brussel sprout, garlic, lemon zest, full-fat goat milk, goat cheese, dijon mustard, lemon juice, red pepper flakes, fresh basil, grated parmesan cheese, raw almond, flaky sea salt, black pepper
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400ºF (200˚C).
- In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
- Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
- Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
- Preheat oven to broil.
- In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
- Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
- Sprinkle with Parmesan cheese and almonds.
- Broil for 2 to 3 minutes, or until the cheese has melted.
- Season with salt and pepper, and top with additional basil.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 21 grams, Fat 23 grams, Fiber 7 grams, Protein 14 grams, Sugar 6 grams
FRIED BRUSSELS SPROUTS
I've only eaten brussel sprouts steamed, until I found this recipe. This is from my mom's 500 Low-Carb Recipes' cookbook by Dana Carpender. I added the lemon juice. This recipe has lots of possibilities!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove brown outer leaves of brussel sprouts. Cut the brussel sprouts in half. NOTE: Original recipe left brussel sprouts whole. It's your choice to cut in half or leave whole.
- In sauce pan, heat olive oil over medium heat. Add the brussel sprouts and fry, stirring occasionally, until very dark brown, almost charred, but NOT burnt.
- The last minute of cooking, add the garlic and stir in to combine. Be careful not to burn the garlic!
- Season to taste with salt, white pepper and lemon juice if using. Serve warm.
BRUSSELS SPROUTS WITH LEMON AND GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
- Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
- Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.
CRISPY CHILI BRUSSELS SPROUTS
Steps:
- Preheat oven to 400 degrees F. Heat a large cast iron skillet over medium-high heat. Toss the Brussels sprouts in a large bowl with 2 tablespoons of the oil. Season with 1 teaspoon salt.
- Place the sprouts cut side down in the skillet and let brown, 2 to 3 minutes. (Don't crowd the sprouts, if you have to, brown in 2 batches, removing the first batch to a plate.) Once the sprouts are browned, toss in the skillet and roast in the oven for 5 minutes. Remove and toss with the chili flakes and the remaining tablespoon of the oil. Roast until tender, 6 to 7 minutes. As soon as the sprouts are out of the oven, sprinkle with the lemon zest and squeeze the lemon half over the top. Toss well. Sprinkle with flaky sea salt and serve.
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
TRULY DELICIOUS BRUSSELS SPROUTS
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
- Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g
FAST LEMONY BRUSSELS SPROUTS
"The tangy lemon glaze and toasted almonds make this easy vegetable dish popular at my table," explains Trisha Kruse from her kitchen in Boise, Idaho. "It even pleases those who say they don't care for brussels sprouts."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place Brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain. , Stir in the butter, lemon juice, zest, salt and lemon-pepper. Sprinkle with almonds.
Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
LEMON BRUSSELS SPROUTS
If you like your veggies well done increase cooking time but for best flavor keep them crisp. I love the lemon parsley flavor of this recipe
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring a pot of water to a rolling boil and drop in the sprouts; cook for 6 minutes. Drain and plunge the sprouts into ice water to stop the cooking. Drain again.
- Melt butter in a skillet over medium heat, add sprouts, stirring to coat them evenly Cook over med-low heat for 5 minutes.
- Raise heat and add remaining ingredients; toss and serve immediately.
Nutrition Facts : Calories 69.8, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 45.8, Carbohydrate 9.1, Fiber 3.1, Sugar 2.2, Protein 3
LEMONY SHREDDED BRUSSELS SPROUTS
Make and share this Lemony Shredded Brussels Sprouts recipe from Food.com.
Provided by kitty.rock
Categories Vegetable
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat oil over medium-high heat.
- Add Brussels sprouts and 2 tablespoons water; season with salt and pepper.
- Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
- Remove from heat, and stir in lemon juice.
- Serve immediately.
Nutrition Facts : Calories 71.6, Fat 3.9, SaturatedFat 0.6, Sodium 23.9, Carbohydrate 8.4, Fiber 3, Sugar 2.1, Protein 2.9
LEMONY BRUSSELS SPROUTS
'The tangy lemon glaze and toasted almonds make this easy vegetable dish popular at my table,' explains Trisha Kruse from her kitchen in Boise, Idaho. 'It even pleases those who say they don't care for brussels sprouts.'
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Place the brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain. Stir in the butter, lemon juice, lemon peel, salt and lemon-pepper. Sprinkle with almonds.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.1 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 5.1 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 220.1 mg, Sugar 2.9 g
BRUSSELS SPROUTS WITH LEMON AND DILL
Make and share this Brussels Sprouts With Lemon and Dill recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim Brussels sprouts. Rinse well.
- Steam sprouts until tender. Transfer to a serving bowl.
- Add butter, lemon juice, dill, garlic, salt and pepper to hot sprouts. Toss until butter is melted.
Nutrition Facts : Calories 69.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 5, Sodium 192.1, Carbohydrate 10.4, Fiber 3.7, Sugar 2.6, Protein 3.7
LEMONY CREAMED BRUSSELS SPROUTS
Make and share this Lemony Creamed Brussels Sprouts recipe from Food.com.
Provided by DJM70
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan cook the celery in the butter over moderately low heat, stirring, for 3 minutes, or until it begins to soften.
- Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes.
- Add the milk in a stream, whisking, and salt and pepper to taste and simmer the sauce 3 minutes.
- Remove the sauce from the heat and stir in the lemon zest and lemon juice.
- Combine the cooked sprouts with the sauce, correct the seasoning and serve.
Nutrition Facts : Calories 119.1, Fat 6, SaturatedFat 3.5, Cholesterol 15.9, Sodium 65.9, Carbohydrate 13.8, Fiber 3.5, Sugar 2.5, Protein 4.9
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