Brussels sprouts with shallots and lemon

By red flower lady

Buy fresh Brussels sprouts that are bright green and heavy for their size. In this recipe, quickly caramelized shallots add a sweet note to these miniature members of the cabbage family.

Brussels sprouts with shallots and lemon
  • 1 tablespoon extra-virgin olive oil

  • 3 shallots, thinly sliced

  • 1/8 teaspoon salt

  • 1 pound Brussels sprouts, trimmed and cut into quarters

  • 1/2 cup low-sodium vegetable stock or broth

  • 1/4 teaspoon finely grated lemon zest

  • 1 tablespoon fresh lemon juice

  1. 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 the 1/8 teaspoon salt. Transfer to a bowl and set aside.

  2. 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, and the pepper. Serve immediately

Nutritional Facts

Serving size
1 cup (generous)
203 mg
Total fat
4 g
Total carbohydrate
13 g
Saturated fat
1 g
Dietary fiber
4 g
Monounsaturated fat
3 g
4 g
0 mg

vegetabes brussels sprouts side gluten free dairy free stovetop

1 reply

red flower lady
red flower lady 2012-06-14 22:47:33 -0500 Report

You can substitute low sodium stock for the one mentioned and reduce the sodium. Also can eliminate the 1/8 tsp of salt if desired.