Fast Lemony Brussels Sprouts Recipe

5 2
Fast Lemony Brussels Sprouts Recipe
Fast Lemony Brussels Sprouts Recipe photo by Taste of Home
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Fast Lemony Brussels Sprouts Recipe

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5 2
Publisher Photo
"The tangy lemon glaze and toasted almonds make this easy vegetable dish popular at my table," explains Trisha Kruse from her kitchen in Boise, Idaho. "It even pleases those who say they don't care for brussels sprouts."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 pound fresh brussels sprouts, trimmed and halved
  • 2 tablespoons water
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 cup sliced almonds, toasted

Directions

Place brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain.
Stir in the butter, lemon juice, peel, salt and lemon-pepper. Sprinkle with almonds. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Lemony Brussels Sprouts in Quick Cooking November/December 2004, p9

Nutritional Facts

3/4 cup: 113 calories, 6g fat (1g saturated fat), 0 cholesterol, 263mg sodium, 12g carbohydrate (0 sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 1 pound fresh brussels sprouts, trimmed and halved
  • 2 tablespoons water
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 cup sliced almonds, toasted
  1. Place brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain.
  2. Stir in the butter, lemon juice, peel, salt and lemon-pepper. Sprinkle with almonds. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Lemony Brussels Sprouts in Quick Cooking November/December 2004, p9

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