Brussels sprouts get a citrus tang with just a few simple ingredients. If you think you don’t like Brussels sprouts, this easy recipe might change your mind.
- 1 pound washed Brussels sprouts
- Zest and juice of one lemon
- 3 tablespoons olive oil
- 1 teaspoon salt
Preheat the oven to 450° F.
Blanch or steam the Brussels sprouts. (To blanch, place the Brussels sprouts in salty boiling water for about 3 minutes. Remove and submerge the hot sprouts in ice water to help preserve the bright green color.)
In a separate large bowl mix the zest, lemon juice, olive oil and salt. Add the Brussels sprouts and toss with the dressing. Pour everything onto a foil-lined baking sheet.
Roast in the oven for 15 minutes. Serve hot.
Nutrition Analysis: 140 cal, 10 g fat, 0 mg chol, 610 mg sodium, 11 g carbs, 5 g fiber, 3 g sugar, 4 g protein.
Laura Hahn, winner of Philadelphia’s NBC Next Local TV Chef competition, operates a restaurant consulting company. She blogs about gluten-free food at GuiltFreeFoodieCutie.com.