Lemony Brussels Sprouts
Flavorful and pretty, this lemony version of brussels sprouts is a family favorite. The carminative property of black pepper helps counter the 'less pleasant' side effects of this pungent vegetable. The best part? It takes 15 minutes or less from to get these from fridge to table :)
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Servings: 4
Calories: 70kcal
Ingredients
- 1 lb brussels sprouts (about 4 cups)
- 1 tbsp olive oil
- 1-3 tbsp lemon juice (to taste)
- 1 tsp lemon zest
- 0.5 tsp ground black peppercorns
- 0.5 tsp salt (to taste)
Instructions
- Preheat a thick-bottomed, wide pan on medium heat. I use a 12" cast iron pan but any wide fry pan is just fine.
- Wash and halve the brussels sprouts and add to the pan with 1 tbsp oil.
- Cover the pan with a lid and cook for 8 minutes on medium-high heat, until tender, stirring periodically to brown evenly.
- Remove from heat and transfer to a mixing or serving bowl.
- Add the lemon zest, black pepper, and lemon juice and salt to taste. Stir to combine and serve.
Notes
The carminative properties of freshly ground black pepper help counter the gassiness of the brussels sprouts.
Nutrition
Calories: 70kcal