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  Ingredients
 
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  • 1 pound Brussels sprouts
  • 2 cups water (boiling)
  • 2 cubes (24 grams) chicken bouillon
  • Nutmeg, to taste
  • 2 teaspoons butter
  • 1 tablespoon lemon juice
  • 1 teaspoon vinegar (or less)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

After removing stems and bruised or damaged outer leaves, soak Brussels sprouts for 10 minutes in cold salted water with a dash of vinegar added.

Step 2

Drain and rinse thoroughly.

Step 3

Cut a deep X in each stem. If they are large, cut them in half vertically.

Step 4

Add to the boiling water with the bouillon cubes.

Step 5

Return to a boil, then reduce heat and cook 6-8 minutes.

Step 6

In a small pan, melt the butter, add the juice, and pour over the sprouts.

Step 7

Season with nutmeg.

  Nutritional Facts
 
 
  • Serving Size: 1 (326.4 g)
  • Calories 96.6
  • Total Fat - 3.2 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 19.6 mg
  • Sodium - 69.7 mg
  • Total Carbohydrate - 14 g
  • Dietary Fiber - 5.9 g
  • Sugars - 3.4 g
  • Protein - 6.6 g
  • Calcium - 70.7 mg
  • Iron - 2.3 mg
  • Vitamin C - 131.2 mg
  • Thiamin - 0.2 mg
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