- Calories: 64
- Protein: 4g
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Total Carbohydrate: 11g
- Dietary Fiber: 6g
- Sodium: 110mg
Brussels sprouts are nutritional winners no matter how they’re prepared. This cruciferous vegetable is naturally loaded with cancer-fighting compounds, and my lemony version adds extra vitamin C and fantastic flavor.
- Prep time
- Total Time
- 1 large lemon
- Cooking oil spray
- 1 tablespoon whipped butter (may substitute trans-fat free, reduced-fat, soft tub spread)
- 1 pound Brussels sprouts, trimmed and cut in half lengthwise (or sliced)
- 1/4 teaspoon Kosher salt
- 1 tablespoon apple cider vinegar
Preheat the oven to 400°F. Zest and juice the lemon and set aside.
Coat a large ovenproof skillet with oil spray. Place over high heat and add the whipped butter. When butter foams, add Brussels sprouts, cut side down, and sprinkle with salt. Reduce heat to medium and cook for 5 to 6 minutes, until Brussels sprouts begin to brown.
Add lemon zest, juice and vinegar. Transfer skillet to oven and bake for 4 to 5 minutes, until sprouts are tender when pierced with a knife. Serve immediately.