Lemony Brussels Sprouts
1 mins
20 mins
Nutrition Facts
Calories: 64
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 110 mg
Total Carbohydrate: 11 g
Dietary Fiber: 6 g
Protein: 4 g
Take Note
Contains Dairy
Vegetarian
INGREDIENTS
-
1
large
lemon
-
1
tablespoon
butter, whipped, may substitute trans-fat free, reduced-fat, soft tub margarine spread
-
1
pounds
Brussels sprouts, trimmed and each cut in half lengthwise
-
1/4
teaspoon
salt, Kosher
-
1
tablespoon
apple cider vinegar
PREPARATION
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
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