Lemon-Pepper Brussels Sprouts Recipe
- 2 pounds fresh or frozen brussels sprouts, thawed and halved
- 1 tablespoon butter
- 1 tablespoon canola oil
- 3 green onions, sliced
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- 1. In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer. Yield: 5 servings.
3/4 cup equals 126 calories, 6 g fat (2 g saturated fat), 6 mg cholesterol, 227 mg sodium, 17 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Reviews for Lemon-Pepper Brussels Sprouts
"I liked this recipe too. Had to leave the salt out but I did use a salt substitute this time for seasoning and it was good. Added just a quarter tsp of nutmeg at the end for color."
"I loved this recipe. My sister who doesn't even like brussel sprouts kept saying, no, she won't try them....after much prodding on my end, she gave in and went back for a full helping. She then asked for the recipe. I guess that say's it. You should always try new things and new ways of cooking old favorites. Not only did my sister love them, my guests at a dinner party loved them. The only alteration I would make to this recipe would be to make more!!"