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Savory Brussels Sprouts

"This recipe of my mother's is one of my favorites. It results in tender and flavorful Brussels sprouts."

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Prep Time: 25m

Cook Time: 8m

   

Servings: 3  

 
 
  • 5.0000

prouts are not my favorite vegetable but I thoroughly enjoyed this recipe. Watch that you don't overdo the vinegar - I used a bit less than 1 teaspoon. The dash of nutmeg is a nice addition. Served with Boiled Ham, 1/2 baked potato with Greek.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 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
  Reviews
 
 
1 review

prouts are not my favorite vegetable but I thoroughly enjoyed this recipe. Watch that you don't overdo the vinegar - I used a bit less than 1 teaspoon. The dash of nutmeg is a nice addition. Served with Boiled Ham, 1/2 baked potato with Greek Yogurt & Chives and Light Corn on the cob.

 

Review by Bergy