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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.
Serves 4
Ingredients
3 teaspoons extra-virgin olive oil
3 shallots, thinly sliced
1/4 teaspoon plus 1/8 teaspoon salt
1 pound brussels sprouts, trimmed and cut into quarters
1/2 cup vegetable stock or broth
1/4 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
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 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, the 1/4 teaspoon salt, and the pepper. Serve immediately.
Nutritional Analysis
(per serving)| Calories | 108 | Monounsaturated fat | 3 g |
| Protein | 4 g | Cholesterol | 0 mg |
| Carbohydrate | 14 g | Sodium | 257 mg |
| Total fat | 4 g | Fiber | 5 g |
| Saturated fat | 1 g |
