Lemon Brussels Sprouts
Make lemon Brussels sprouts as a side dish or as a vegan main served with quinoa, long-grain brown rice, or millet. Tart lemon juice, crunchy almonds, and tender sprouts make this recipe a keeper.
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion , peeled and thinly sliced
- 2 cloves garlic , minced
- 2 cups small/medium brussels sprouts washed and halved
- ¼ cup lightly toasted sliced almonds
- juice of 1/2 lemon
- salt and pepper to taste , err on the side of ‘generous’
- 2 large pinches of herbs du Provence , optional
Instructions
- In a large skillet heat the olive oil. Add the sliced onion and sautee about 5 minutes over medium heat. Add the garlic, reduce heat to low, and sautee until the onion and garlic are very soft and slightly caramelized, about 5 more minutes.
- Add the brussels sprouts and sautee until slightly soft, about 3-5 minutes. Add the almonds and saute a few minutes more. Stir in the lemon juice, salt, pepper, and herbs if using. Serve warm or at room temperature.
Nutrition
Calories: 193kcalCarbohydrates: 16gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 25mgPotassium: 519mgFiber: 6gSugar: 5gVitamin A: 665IUVitamin C: 80mgCalcium: 86mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!