Brussels Sprouts with Lemon and Chives
Brussels sprouts are high in vitamin C, a well known antioxidant- and are a good source of dietary fiber. Additionally, brussels sprouts have a remarkably high protein content for a vegetable: protein provides over a quarter of the calories. Because of this high protein content, brussels sprouts are an excellent choice for vegetarians. By combining them with a whole grain (think brown rice or quinoa), you can obtain all of your essential amino acids without high-fat meat!
Ingredients
- 3 container(s) (10 ounces each) Brussels sprouts
- 1 tablespoon(s) olive or coconut oil
- 1/4 cup snipped fresh chives
- 1 teaspoon grated fresh lemon peel
- ½ tsp sea salt and pepper to taste
Directions
1. In covered 5- to 6-quart saucepot, heat 3 quarts water and 1 teaspoon salt to boiling on high. Meanwhile, pull off any yellow or wilted leaves from Brussels sprouts; trim stem ends. Cut each sprout in half.
2. Add Brussels sprouts to boiling water and cook, uncovered, 5 minutes. Drain. Plunge Brussels sprouts into large bowl filled with ice water to chill quickly. Drain well.
3. In 12-inch skillet, heat oil on medium until hot.
4. To mixture in skillet, add Brussels sprouts and ½ teaspoon each salt and freshly ground black pepper, and cook on medium-high 5 minutes or until heated through, stirring frequently. Add chives and lemon peel.
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