- 1 large lemon
- 1 tablespoon whipped butter (may substitute trans-fat free, reduced-fat, soft tub spread)
- 1 pound Brussels sprouts, trimmed and cut in half lengthwise
- 1/4 teaspoon Kosher salt
- 1 tablespoon apple cider vinegar
Brussels sprouts are nutritional winners no matter how they’re prepared. This cruciferous vegetable is naturally loaded with cancer-fighting compounds, and my lemony version adds extra vitamin C and fantastic flavor.
- Prep time
- Total Time
Preheat the oven to 400°F. Zest and juice the lemon and set aside.
Coat a large ovenproof skillet with oil spray. Place over high heat and add the whipped butter. When the butter foams, add the Brussels sprouts, cut side down, and sprinkle with the salt. Reduce the heat to medium and cook for 5 to 6 minutes, until the Brussels sprouts begin to brown.
Add the lemon zest, juice, and vinegar. Transfer the skillet to the oven and bake for 4 to 5 minutes, until the sprouts are tender when pierced with a knife. Serve immediately.
Makes 4 Servings