This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Spring being a tough act to follow, God created June."
-Al Bernstein, Author
All four taste buds are activated in this one. Bitter Brussels sprouts, salt, sweet honey and tart lemon juice. All suspended in luscious butter.
Servings: 4 | Serving size: 4 ounces brussels sprouts
Cooking Time: 30 Minutes
This recipe can easily be multiplied, but two steamers should be used. This recipe doesn't keep well.
|1 lb||Brussels sprouts|
|1 Tbsp||fresh lemon juice|
|2 tsp||unsalted butter|
Purchase Brussels sprouts on the small side (about an inch wide).
Trim the stems from the Brussels sprouts and then slice in half lengthwise.
Place in steamer basket in a medium stock-pot with about an inch of water in the bottom.
Steam over high heat until slightly tender (about 10 – 15 minutes).
While steaming, place the lemon juice, honey, salt and butter in a medium mixing bowl.
Add the cooked Brussels sprouts to the bowl and toss until the butter is melted and sauce is well blended. Serve immediately.
Serving size = about 1/2 cup
Servings = 4
Amount Per Serving
|Calories 90||Calories from Fat 26|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 4g||17%|
|Vitamin A 24%||Vitamin C 165%|
|Calcium 5%||Iron 9%|
|Vitamin K 204 mcg||Potassium 453 mg|
|Magnesium 27 mg|