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Lemon-Macadamia Brussels Sprouts Recipe

Even kids enjoy brussels sprouts when they're prepared like this! The subtle lemon flavor and crunchy macadamia nuts give the side dish plenty of appeal. —Marcia Doyle, Pompano, Florida

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Lemon-Macadamia Brussels Sprouts Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

25 5 30

Ingredients

1 pound fresh Brussels sprouts, halved
6 garlic cloves, minced
1/4 cup butter, cubed
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 to 3 teaspoons minced fresh tarragon
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped macadamia nuts
2 tablespoons lemon juice

Directions

Place Brussels sprouts in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7 minutes or until crisp-tender.
Meanwhile, in large skillet, heat butter and oil over medium heat until butter is melted. Add garlic; cook for 1 minute. Stir in the vinegar, tarragon, basil, salt and pepper. Add Brussels sprouts; stir to coat. Transfer to a serving plate. Sprinkle with nuts and drizzle with lemon juice. Yield: 4 servings.

Nutritional Facts 1 cup equals 280 calories, 25 g fat (9 g saturated fat), 30 mg cholesterol, 280 mg sodium, 14 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Lemon-Macadamia Brussels Sprouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p53

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.