Glazed Brussels Sprouts with Lemon and Pepper
- Active Time 15m
- Total Time 15m
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 3-4 minutes, turning gently, until the sprouts are lightly glazed and heated through. Serve immediately.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
101 calories; 6g total fat; 16mg cholesterol; 735mg sodium; 11g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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