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

Ingredients

  1. 3 teaspoons extra-virgin olive oil, divided
  2. 3 shallots, thinly sliced (about 3 tablespoons)
  3. 1/4 teaspoon salt, divided
  4. 1 pound Brussels sprouts, trimmed and cut into quarters
  5. 1/2 cup no-salt-added 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

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.

Nutritional analysis per serving

Serving size :About 1 1/4 cup

  • Total carbohydrate 12 g
  • Dietary fiber 5 g
  • Sodium 191 mg
  • Saturated fat 1 g
  • Total fat 4 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 5 g
  • Monounsaturated fat 2 g
  • Calories 104
  • Total sugars 3 g
  • Added sugars 0 g
Sept. 08, 2017