SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Caramelized Brussels Sprouts with Lemon

Makes: 6 servings
Prep 15 mins Cook 6 mins
Caramelized Brussels Sprouts with Lemon
Ingredients
  • 1/4  cup  extra-virgin olive oil
  • 4  cups  Brussels sprouts, rinsed, trimmed, and halved lengthwise
  •  Salt and freshly ground black pepper
  • 2  tablespoons  water
  •  Juice of half a lemon, about 1 Tbsp.
Directions

1. In a 12-inch nonstick skillet heat 3 tablespoons of the oil over medium heat. Arrange sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind of two or black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, slightly tender.

2. Remove cover and increase heat slightly. When cut sides are well-caramelized, toss Brussels sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.

Nutrition Facts (Caramelized Brussels Sprouts with Lemon)
  • Servings Per Recipe 6,
  • cal. (kcal) 106,
  • Fat, total (g) 9,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 6,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 437,
  • vit. C (mg) 51,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 209,
  • Potassium (mg) 236,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe