Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Trimmed Brussels sprouts, halved |
| ½ teaspoon | Grated lemon rind |
| 1 tablespoon | Fresh lemon juice |
| 1 dash | Salt |
| \N \N | Coarsely ground pepper |
Slash the bottom of each Brussels sprout with a shallow X; steam Brussels sprouts, covered, for 6 minutes or until tender. Drain.
Combine Brussels sprouts and next 3 ingredients in a bowl; toss well to coat. Sprinkle with pepper. Yield: 2 servings.
Per serving: 68 Calories; 0g Fat (5% calories from fat); 5g Protein; 14g Carbohydrate; 0mg Cholesterol; 172mg Sodium NOTES : Being a member of the cabbage family makes Brussels sprouts perfect for an Irish meal -- not only in flavor, but also in color.
Recipe by: Cooking Light, March 1995, page 142 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.