- 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
- 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