Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: Buy fresh Brussels sprouts that are bright green and heavy for their size. In this recipe, quickly caramelized shallots add a sweet note to these miniature members of the cabbage family.
Serves 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 shallots, thinly sliced
- 1/8 teaspoon salt
- 1 pound Brussels sprouts, trimmed and cut into quarters
- 1/2 cup low-sodium vegetable stock or broth
- 1/4 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
Directions
In a large, nonstick frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and saute until soft and lightly golden, about 6 minutes. Stir in the 1/8 teaspoon salt. Transfer to a bowl and set aside.
In the same frying pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the Brussels sprouts and saute until they begin to brown, 3 to 4 minutes. Add the vegetable stock and bring to a simmer. Cook, uncovered, until the Brussels sprouts are tender, 5 to 6 minutes. Return the shallots to the pan. Stir in the lemon zest and juice, and the pepper. Serve immediately.
Nutritional analysis per serving
| Serving size: 1 cup (generous) | |||
| Calories | 104 | Sodium | 203 mg |
| Total fat | 4 g | Total carbohydrate | 13 g |
| Saturated fat | 1 g | Dietary fiber | 4 g |
| Monounsaturated fat | 3 g | Protein | 4 g |
| Cholesterol | 0 mg | ||
Find Mayo Clinic on