This is the main content.
Lemon Brussels Sprouts
Recipes
Lemon Brussels Sprouts
6 servings
20 minutes total

Ingredients

  • 16 oz fresh Brussels sprouts, halved
  • 2 shallots, thinly sliced
  • 2 lemons, for juice
  • 3 tablespoons lemon herb finishing butter, divided
  • ¼ cup pine nuts (or slivered almonds)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon fresh parsley, finely chopped
  • ⅓ cup Caesar yogurt dressing
  • ¼ cup shaved Parmesan cheese

Steps

    1. Remove stem end from Brussels sprouts and cut each in half. Slice shallots; squeeze lemons for juice (¼ cup).
    2. Preheat large sauté pan on medium 1–2 minutes. Place 2 tablespoons butter in pan, then place Brussels sprouts, flat side down, in pan; cook 1–2 minutes or until golden. Add shallots; cook 2–3 more minutes, stirring occasionally, until Brussels sprouts are tender when pierced with a fork.
    3. Reduce heat to low. Add lemon juice, remaining 1 tablespoon butter, pine nuts, salt, and pepper; cook 1–2 minutes or until butter melts and lemon juice evaporates. Chop parsley. Remove pan from heat; stir in dressing, parsley, and cheese until blended. Serve.

Amount per ⅙ recipe serving: Calories 130, Total Fat 9g, Sat Fat 3g, Trans Fat 0g, Chol 15mg, Sodium 270mg, Total Carb 10g, Fiber 3g, Sugars 3g, Protein 5g, Calc 10%, Vitamin A 20%, Vitamin C 90%, Iron 10%