Brussels sprouts with shallots and lemon Mayo Clinic
Brussels sprouts with shallots and lemon - Mayo Clinic
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Brussels sprouts with shallots and lemon
Print Products and services By Mayo Clinic Staff
Dietitian s tip
Buy fresh Brussels sprouts that are bright green and heavy for their size.
Number of servings
Serves 4 High FiberHealthy carb
Ingredients
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.
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