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.
Servings: 2 servings
Calories: 193kcal
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 ½ 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: 193kcal | Carbohydrates: 16g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 25mg | Potassium: 519mg | Fiber: 6g | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 80mg | Calcium: 86mg | Iron: 2mg