Steamed Brussels Sprouts With Browned Butter And Lemon Zest
- 1 pint Brussels sprouts outer leaves
- removed, bottoms trimmed, halved
- 1/2 stick butter
- 1/2 teaspoon salt
- 1 lemon grated for rind, then halved
In a medium cooking pot with a tight-fitting lid, set a steamer basket over 1 1/2 inches water. Add Brussels sprouts, and steam over high heat until tender, about 10 minutes.
Melt butter in a large skillet over medium-high heat. Add salt and cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma. Squeeze juice from lemon halves into the pan and add the zest. Stir in Brussels sprouts; cook, shaking pan occasionally, until warmed through.
This recipe yields 4 servings.
Carbohydrates: 7.5 grams
Net Carbs: 5.5 grams
Fiber: 2 grams
Protein: 2 grams
Fat: 14.5 grams