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Health Information Library Recipes Brussels sprouts with shallots and lemon

Brussels sprouts with shallots and lemon

Nutrition Facts

Serving Size About 1 1/4 cup
Calories 104

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 4 g
Sodium 191 mg
Cholesterol 0 mg
Dietary fiber 5 g
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Quickly caramelized shallots add a sweet note to the Brussels sprouts in this recipe.

Ingredients

(Serves 4)
  • 3 teaspoons extra-virgin olive oil, divided
  • 3 shallots, thinly sliced (about 3 tablespoons)
  • 1/4 teaspoon salt, divided
  • 1 pound Brussels sprouts, trimmed and cut into quarters
  • 1/2 cup no-salt-added vegetable stock or broth
  • 1/4 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper

Directions

In a large, nonstick frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and saute until soft and lightly golden, about 6 minutes. Stir in 1/8 teaspoon salt. Transfer to a bowl and set aside.

In the same frying pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the Brussels sprouts and saute until they begin to brown, 3 to 4 minutes. Add the vegetable stock and bring to a simmer. Cook, uncovered, until the Brussels sprouts are tender, 5 to 6 minutes. Return the shallots to the pan. Stir in the lemon zest and juice, the 1/8 teaspoon salt, and the pepper. Serve immediately.

Last Updated: September 8th, 2017