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- 1 lb Brussels sprouts, trimmed (500 g)
- 1 small red onion, thinly sliced (1 )
- 2 Tbsp canola oil (30 mL)
- Salt and pepper to taste
- 2 Tbsp fresh lemon juice (30 mL)
- Zest of one lemon
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- Blanch Brussels sprouts in boiling water for 1 – 2 minutes, until they turn bright green. Drain and plunge into ice water. Drain again when cooled and cut into halves. Slice onion.
- In a large non-stick frying pan over medium high heat, heat canola oil. Saute Brussels sprouts and onion for about 4 to 5 minutes or until tender.
- Sprinkle with lemon juice and zest.
- Serve immediately
Lemon Brussels Sprouts with Red Onions
Give your Brussels sprouts a makeover. All it takes is a little red onion, lemon juice, canola oil and salt and pepper. They’re tender and pack lots of flavour making it good side dish for any pot luck, Christmas or thanksgiving dinner. Serve warm for maximum flavour.
- Makes
- 6
Nutritional Analysis
- Serving Size
- 1/2 cup (125 mL)
- Servings
- 6
- Calories
- 90
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 20 mg
- Carbohydrates
- 10 g
- Fiber
- 3 g
- Protein
- 3 g
