By Mayo Clinic Staff

Dietitian's tip:

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.

Number of servings

Serves 4


  1. 1 tablespoon extra-virgin olive oil
  2. 3 shallots, thinly sliced
  3. 1/8 teaspoon salt
  4. 1 pound Brussels sprouts, trimmed and cut into quarters
  5. 1/2 cup low-sodium vegetable stock or broth
  6. 1/4 teaspoon finely grated lemon zest
  7. 1 tablespoon fresh lemon juice
  8. 1/4 teaspoon freshly ground black pepper


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.

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 analysis per serving

Serving size :1 cup (generous)

  • Total carbohydrate 13 g
  • Dietary fiber 4 g
  • Sodium 203 mg
  • Saturated fat 1 g
  • Total fat 4 g
  • Cholesterol 0 mg
  • Protein 4 g
  • Monounsaturated fat 3 g
  • Calories 104
Aug. 05, 2011