Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Sautéing brussels sprouts with lemon rind gives this side dish a lemony flavor. 

Deb Wise
Recipe by Cooking Light October 2015

Gallery

Credit: Greg Dupree; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shallots and Brussels sprouts; sauté 8 minutes. Add stock to pan; cook 2 minutes or until liquid evaporates, stirring occasionally. Stir in rind, salt, and pepper.

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Nutrition Facts

133 calories; fat 5g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.7g; protein 7g; carbohydrates 19g; fiber 7g; iron 3mg; sodium 189mg; calcium 84mg.
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