Ingredients
Scale
- 1 pound (about 5 cups) fresh small Brussels sprouts
- 2 teaspoons olive oil
- ½ cup diced onion
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- Kosher salt*, freshly ground black pepper or minced garlic, to taste
Instructions
- 1. Trim the hard ends off the Brussels sprouts. Remove any outer leaves that have yellowed or withered. Cut each Brussels sprout in half and then slice the halves into thin strips. Set aside.
- 2. Heat the oil in a large skillet over medium-high heat. Add the onions and sauté for 3 to 4 minutes, or until they have softened. Add the Brussels sprouts and toss, using tongs, to coat them with the onions. Cook for about 5 to 7 minutes, or until the Brussels sprouts have browned.
- 3. Sprinkle the Brussels sprouts with the lemon juice and lemon zest. Season with salt and pepper, if desired.
Notes
*Vital Stats (per serving, without salt to taste): 58 calories, 2.3 g fat, 0.4 g saturated fat, 0 mg cholesterol, 20 mg sodium, 8.8 g carbohydrate, 2.7 g fiber, 2.6 g sugar, 2.6 protein
*One serving counts as: 1 NON-STARCHY VEGETABLE, ½ HEALTHY FAT
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cup