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1.5 kg brussels sprouts
2 tbsp olive oil
1 tsp salt
pinches freshly ground black pepper
1 to 2 lemons
Bring a large wide saucepan of water to a boil. Meanwhile, trim tough outer leaves and hard stems from sprouts and discard. Cut sprouts in half. When water is boiling, add sprouts. Cook 3 minutes, then drain. Pat dry with paper towels or, if not using right away, rinse with cold water. Store sprouts in plastic bags. Seal and refrigerate up to 2 days.
Just before serving, heat oil in a large wide saucepan over medium-high heat. When hot, add sprouts. Sprinkle with salt and pepper. Stir often until sprouts are as tender as you like, 4 to 7 minutes. Meanwhile, squeeze 1/4 cup (50 mL) juice from lemon. Drizzle sprouts with juice, then remove from heat. Taste. Add more salt and pepper, if needed.
Calories 83, Protein 3.8g, Carbohydrates 13.4g, Fat 3.5g, Fibre 5.3g, Sodium 261mg.
For many Canadians, it wouldn't be Christmas without brussels sprouts! Check out the variations for a jazzier twist on an old favourite.
Following the recipe above, try these:
Finely grate 1 tbsp (15 mL) peel from 1 orange. Peel orange. Cut out segments. Stir into sprouts before removing from heat.
Follow recipe above but reduce salt to 1/2 tsp (2 mL). Stir 4 slices crispy chopped bacon and 2 tsp (10 mL) chopped pickled jalapeno peppers with sprouts before removing from heat.