Lemony Brussels Sprouts
Ingredients
- 3 cups Brussels sprouts, trimmed, cut in half and outer layer removed
- 1 cup water
- 1 tsp minced garlic
- 1 tsp olive oil
- 4 tbsp water
- 1 tsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp dried dill
- 1 small shallot, thinly sliced
Directions
Place 1 cup water, Brussels sprouts and garlic in a medium pot. Bring to a boil and cook until Brussels sprouts are tender. Drain Brussels sprouts. Return to pan and add 1 tsp olive oil. Keep warm over very low heat.
In a small pan, combine 4 tbsp water, corn starch, lemon juice, and dill. Bring to a boil. Reduce heat and reduce the volume of the sauce to about half. Once reduced, remove from the stove and add shallots to the mixture. Stir to coat.
Pour lemon sauce over the Brussels sprouts. Stir until coated. Serve immediately.
Makes 3 servings
Nutrition Info.
Calories: 68
Sodium: 25 mg
Total Fat: 2 g
Total Carbs: 12 g
Sat. Fat: .3 g
Fiber: 4 g
Trans Fat: 0 g
Sugar: 3 g
Chol: 0 mg
Protein: 3.5 gRecipe taken from: http://eat-spin-run-repeat.com/2011/10/18/spotlight-on-fall-produce-brussels-sprouts/
It has been modified.