Lemony Brussels Sprouts
This cruciferous vegetable is naturally loaded with cancer-fighting compounds, and my lemony version adds extra vitamin C and fantastic flavor.
Ingredients
- 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)
- ¼ teaspoon Kosher salt
- 1 tablespoon apple cider vinegar
Instructions
- 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.
Nutrition Information per serving
Calories: 64Carbohydrates: 11gProtein: 4gTotal Fat: 2g— Unsaturated Fat: 1g— Saturated Fat: 1gCholesterol: 0mgSodium: 110mgFiber: 6g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.