This is such a simple dish to make, but it’s packed with so much flavor! I love brussels sprouts anyway, but usually I cook them with bacon or Chorizo like in this recipe. This time though, I wanted to make a vegetarian version that wasn’t so heavy.
Author: Mellissa Sevigny Yield: 8 Cuisine: Vegetable
- 1/3 cup pine nuts
- 3 Tbsp olive oil
- 2 Tbsp lemon zest
- 6 cups of brussels sprouts, quartered
- 2 Tbsp lemon juice
- salt and pepper to taste
- Toast the pine nuts for about 2 minutes in a large saute pan, they burn quickly so be careful! Remove and set aside.
- Add the olive oil and lemon zest to the pan. Cook for about 2 minutes until the zest is still yellow but crispy around the edges. Add the brussels sprouts and toss to coat with the oil. Cook, stirring occasionally until the brussels sprouts are just tender – not mushy.
- Remove from the heat and add the lemon juice and toasted pine nuts. Season with salt and pepper to taste.
You may find that you need to add extra olive oil during cooking according to your preference.
- Calories: 110
- Fat: 9g
- Carbohydrates: 4g net
- Protein: 3g