Bright Brussels

A quick side that is a great partner to any entrée protein, especially fish. When you cook the vegetables in chicken stock, you’re adding flavor, and when you stir in lemon zest, you’re taking the flavor to the next level of deliciousness!


NUTRITIONAL INFORMATION:
PER SERVING

Calories 133
Total fat 5 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 7 g
Carbohydrate 19 g
Fiber 7 g
Cholesterol 0 mg
Iron 3 mg
Sodium 189 mg
Calcium 84 mg


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INGREDIENTS

4 teaspoons olive oil
½ cup sliced shallots
1½ pounds Brussels sprouts, tripped and cut in half lengthways
¾ cup unsalted chicken stock
½ teaspoon grated lemon rind (zest)
¼ teaspoon kosher salt
¼ teaspoon black pepper


PREPARATION

1. Heat a large skillet over medium-high heat. Add oil and swirl.

2. Add shallots and Brussels, sautéing for 8 minutes.

3. Add stock and cook 2 minutes more, or until the liquid evaporates. Stir occasionally and don’t allow the Brussels to burn or stick.

4. Stir in lemon zest, salt and pepper and serve hot.

Serves 4, about ¾ cup each







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