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Ingredientes
- 2 Tbsp. extra virgin olive oil plus more
- 20 ounce Brussels sprouts
- 1 tsp coarse salt
- 1 pch freshly-grnd black pepper
- 2 sm shallots peeled, sliced
- 1/2 c. water
- 2 Tbsp. freshly-squeezed lemon juice Zest of half a lemon
Direcciones
- Trim Brussels sprouts and remove outside leaves; quarter (about 5 c.). Heat 2 Tbsp. oil in a large nonstick skillet pan over high heat. Add in Brussels sprouts to skillet. Cook, stirring occasionally, till dark golden in places, about 4 min. Add in salt, pepper, and shallots, and cook for 30 seconds more. Add in water, and cover. Reduce heat to medium-high, and cook till tender, about 4 min. Remove lid.
- Add in lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 661g | |
| Calories 458 | |
| Calories from Fat 251 | 55% |
| Total Fat 28.53g | 36% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2458mg | 102% |
| Potassium 1986mg | 57% |
| Total Carbs 45.67g | 12% |
| Dietary Fiber 19.4g | 65% |
| Sugars 11.23g | 7% |
| Protein 17.25g | 28% |
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