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Glazed Brussels Sprouts with Lemon and Pepper

Source: Gatherings & Celebrations
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
1 pound small Brussels sprouts, outer leaves and bases trimmed
1 1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
3 tablespoons water
Pinch of sugar
1/4 teaspoon freshly ground black pepper
Cut the sprouts in half through their base, keeping the leaves intact. Bring a pot of water to a boil and add 1 teaspoon of the salt. Boil the sprouts until tender but not mushy, about 5 minutes. Drain and rinse the sprouts under cold water to stop the cooking and set their color.

When ready to serve, heat the Brussels sprouts in medium pan with the butter, lemon juice, water, sugar, remaining salt, and the pepper. Cook for 3 to 4 minutes, turning gently, until the sprouts are lightly glazed and heated through. Serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 101
Fat. Total: 6g
Fiber: 4g
Carbohydrates, Total: 11g
Sodium: 735mg
% Cal. from Fat: 53%
Cholesterol: 16mg
Protein: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Julie, OK Reviewed: 12/25/2006
Takes the bitterness out of the sprouts nicely. Have used it several times, and passed it on to several family members who use to groan at the thought of the 'mandatory' sprouts with holiday dinners. They now all use this recipe!
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