Lemon-Macadamia Brussels Sprouts Recipe

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Lemon-Macadamia Brussels Sprouts Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 280 calories, 25g fat (9g saturated fat), 30mg cholesterol, 280mg sodium, 14g carbohydrate (3g sugars, 5g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Lemon-Macadamia Brussels Sprouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p53

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