For even more pronounced flavour in this simple yet elegant side dish, replace half of the butter with hazelnut oil.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2005
Ingredients
Method
In large saucepan of boiling salted water, cover and cook brussels sprouts until tender-crisp, about 6 minutes. Drain and chill in ice water; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In large skillet, melt butter over medium heat; fry brussels sprouts, lemon rind, salt and pepper, tossing to coat, until hot, about 6 minutes. Toss with hazelnuts.
Nutritional facts <b>Per serving:</b> about
- Sodium 410 mg
- Protein 4 g
- Calories 99.0
- Total fat 6 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
%RDI
- Iron 11.0
- Folate 33.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 117.0
