The sweetness of the brussels sprouts comes out nicely in this simple side dish. For an upscale take on it, drizzle a small amount of white truffle oil over the sprouts just before serving.
3 tablespoons olive oil
1 pound brussels sprouts, trimmed
½ teaspoon kosher salt
2 pinches freshly ground black pepper
½ teaspoon grated lemon zest
1½ teaspoons fresh lemon juice
2 pinches crushed red pepper (optional)
shredded parmesan (optional)
Nutritional information per serving (1/2 cup): Calories 93 (63% from fat) | carb. 7g | pro. 3g | fat 7g sat. fat 1g | chol. 0mg | sod. 209mg | calc. 32mg | fiber 3g
- Put the oil in a large skillet set over medium/medium-low heat.
- Insert the slicing disc into the work bowl of the food processor. Slice the brussels sprouts. Add to the pan with the salt and pepper, and sauté until very tender, about 20 to 25 minutes.
- Add the remaining ingredients and toss to combine. Sprinkle with a few pinches of shredded Parmesan if desired. Serve immediately.
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