Lemony Garlic Brussels Sprouts

This side dish is a fast and refreshing way to serve little cabbages. The buttery lemon sauce really brings out the flavor of the sprout.


6 servings


1 1/2 pounds fresh brussels sprouts (about 2 1/2 cups), trimmed
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup butter, cubed
2 garlic cloves, minced


Cut an "X" in the core of each brussels sprout. Place in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, salt and pepper in butter for 2 to 3 minutes or until flavors are blended. Add garlic; cook 1 minute longer.

Nutritional Information

1 serving (1 each) equals 140 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 180 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g protein.

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