LEMON BALSAMIC BRUSSEL SPROUTS RECIPES

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LEMON-BUTTER BRUSSELS SPROUTS RECIPE: HOW TO MAKE IT



Lemon-Butter Brussels Sprouts Recipe: How to Make It image

Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

1 pound fresh or frozen Brussels sprouts, thawed
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken broth
4 teaspoons lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 teaspoon grated lemon zest
Minced fresh parsley, optional

Steps:

  • Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Nutrition Facts : Calories 207 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 340mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 4g protein.

BALSAMIC-ROASTED BRUSSELS SPROUTS | HY-VEE



Balsamic-Roasted Brussels Sprouts | Hy-Vee image

This side dish contains everything when it comes to fall harvest. Filled with roasted Brussels sprouts, fresh apples, crispy prosciutto, walnuts, and so much more. You'll just have to try this amazing versatile side dish for yourself. 

Provided by Hy-Vee Balance Magazine

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 13

4 Jazz apples
2.5 c. of water
2 tbsp. plus 1 tsp. fresh lemon juice
1 lbs. of Hy-Vee Short Cuts Brussels sprouts
1 (3-oz.) pkg. prosciutto
4 tbsp. of Gustare Vita olive oil
0 Hy-Vee salt
0 Hy-Vee ground black pepper
0.25 c. of Hy-Vee chopped walnuts
2 tbsp. of aged balsamic vinegar
1 tbsp. of Hy-Vee honey
0.5 tsp. of Hy-Vee stone ground Dijon mustard
0.25 c. of Hy-Vee dried cranberries

Steps:

  • 1.

    Preheat oven to 400 degrees. Place apple chunks in a bowl; cover with water and 2 tablespoons lemon juice.

  • 2.

    Toss together Brussels sprouts, prosciutto, 2 tablespoons olive oil, salt and pepper on a 15x10x1-inch baking pan; spread mixture into a single layer. Roast 10 minutes.

  • 3.

    Remove pan from oven. Drain apples. Stir apples and walnuts into Brussels sprouts mixture. Roast for 10 minutes more or until Brussels sprouts are tender. 

  • 4.

    Whisk together balsamic vinegar, honey, remaining 1 teaspoon lemon juice, and mustard. Whisk in remaining 2 tablespoons olive oil.

  • 5.

    Toss vinaigrette and cranberries with roasted Brussels sprouts. Serve immediately. 

Nutrition Facts : Calories 280, FatContent 14g, SaturatedFatContent 2g, TransFatContent 0g, CholesterolContent 5mg, SodiumContent 310mg, CarbohydrateContent 33g, FiberContent 4g, SugarContent 22g, ProteinContent 8g

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