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Lilly’s Table

 
 
Caramelized Lemon & Pistachios
© Lillys-Table.com Photo of Lemon Brussels Sprouts
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Lemon Brussels Sprouts

from Cauliflower Roast with Caramelized Apple & Squash with Caramelized Lemon & Pistachio Brussels Sprouts, the Week of November 16, 2014.
View the next recipe for this meal.

Pan-seared baby ‘cabbages’ lose their slightly bitter bite with a touch of butter or olive oil and a splash of lemon juice.

Ingredients

  • ½ lb brussels sprouts, trimmed and cut in half
  • 1 tablespoon butter, unsalted, or olive oil
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 lemon, small, juiced

Serving Size: 2 People

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Preparation Instructions

In a skillet over medium heat, melt the butter & olive oil. Toss in the Brussels sprouts. Sear the sprouts for about 3-4 minutes. Toss and repeat until the outer edges are lightly golden.

Season with salt, pepper and squeeze on the lemon. Serve hot.