Lemon Chive Brussels Sprouts Recipes

BRUSSELS SPROUTS WITH LEMON AND GARLIC

Brussels Sprouts with Lemon and Garlic image

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1/3 cup extra-virgin olive oil
1 lemon
2 pounds Brussels sprouts, trimmed and halved (quartered if large)
Kosher salt and freshly ground pepper
4 cloves garlic, thinly sliced
1/4 cup roughly chopped fresh chives

Steps:

Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

LEMON-BUTTER BRUSSELS SPROUTS

Lemon-Butter Brussels Sprouts 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

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

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, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

LEMON CHIVE BRUSSELS SPROUTS

Lemon Chive Brussels Sprouts image

Chives with their sweet oniony flavor and lemon add zest to Brussels sprouts. Great as a side with meat or fish. Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb Brussels sprout, trimmed
1/4 cup butter or 1/4 cup margarine
2 tablespoons fresh chives, chopped
2 teaspoons lemon peel, grated
1 1/2 teaspoons fresh dill weed (or 1/2 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

in 2 qt saucepan place Brussels sprouts, add enough water to cover, bring to a full boil. cover and cook over medium heat until crispy tender; drain.
return sprouts to pan, add remaining ingredients, cook over medium heat, stirring occasionally until heated through.
serve.

Nutrition Facts : Calories 95.9, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 167.4, Carbohydrate 5.6, Fiber 2.1, Sugar 1.4, Protein 2.1

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