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Brussels Sprouts with Lemon Sauce

Makes: 6 servings Yield: 6 side-dish servings
Start to Finish 20 mins
Brussels Sprouts with Lemon Sauce
  • 3  cups  brussels sprouts (12 oz.)
  • 3/4  cup  chicken broth
  • 1  teaspoon  butter
  • 1  clove garlic, minced
  • 2  tablespoons  chicken broth
  • 1 1/2  teaspoons  cornstarch
  • 1/2  teaspoon  finely shredded lemon peel
  • 1  tablespoon  lemon juice
  • 1/8  teaspoon  pepper
  • 2  teaspoons  snipped fresh dill weed

1. Trim stems of brussels sprouts and remove any of the wilted outer leaves.

2. In a medium saucepan combine brussels sprouts, the 3/4 cup broth, butter, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 7 to 10 minutes or until brussels sprouts are crisp-tender. Using a slotted spoon, transfer sprouts to a serving bowl. Keep warm.

3. Meanwhile, in a small bowl combine the 2 tablespoons chicken broth, the cornstarch, lemon peel, lemon juice, and pepper. Gradually add lemon mixture to hot broth in saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in fresh dill weed.

4. Pour lemon sauce over brussels sprouts. Makes 6 side-dish servings.

Nutrition Facts (Brussels Sprouts with Lemon Sauce)
  • Servings Per Recipe 6,
  • cal. (kcal) 39,
  • Fat, total (g) 1,
  • carb. (g) 6,
  • fiber (g) 2,
  • pro. (g) 2,
  • vit. A (IU) 243,
  • vit. C (mg) 37,
  • sodium (mg) 167,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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