Lemon-Butter Brussels Sprouts

Name: Lemon-Butter Brussels Sprouts
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fresh or frozen Brussels sprouts, thawed; 2 Tbsps butter; 118 milliliters chicken broth; 1 teaspoons dried thyme; 4 servings Minced fresh parsley, optional; 2 garlic cloves, minced; 4 teaspoons lemon juice; 1 teaspoon grated lemon peel; 3 Tbsps olive oil; 0 teaspoons pepper; 0 teaspoons salt; 60 milliliters white wine

The recipe Lemon-Butter Brussels Sprouts can be made in about 25 minutes. This recipe serves 4. One serving contains 212 calories, 4g of protein, and 17g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a reasonably priced hor d'oeuvre. A mixture of brussels sprouts, butter, thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. If you like this recipe, you might also like recipes such as Browned Butter and Lemon Brussels Sprouts, Roasted Brussels Sprouts With Brown Butter And Lemon, and Brown Butter Lemon Roasted Brussels Sprouts.

Instructions

Cut brussels sprouts in half. In a large skillet, heat oil over medium heat.

Ingredients you will need

Brussels Sprouts

Cooking Oil

Equipment you will use

Frying Pan

Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.

Ingredients you will need

Brussels Sprouts

Sprouts

Garlic

Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.

Ingredients you will need

Salt And Pepper

Lemon Juice

Sprouts

Broth

Thyme

Wine

Equipment you will use

Frying Pan

Stir in butter and lemon peel until butter is melted. If desired, sprinkle with parsley.

Ingredients you will need

Lemon Peel

Parsley

Butter

Equipment

Frying Pan

Ingredients

Servings:

454grams

fresh or frozen Brussels sprouts, thawed 2Tbsps

butter 118milliliters

chicken broth 1teaspoons

dried thyme 4servings

Minced fresh parsley, optional 2

garlic cloves, minced 4teaspoons

lemon juice 1teaspoon

grated lemon peel 3Tbsps

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Louis Roederer Cristal Brut with a 4.6 out of 5 star rating seems like a good match. It costs about 299 dollars per bottle.

Louis Roederer Cristal Brut

Cristal, the jewel and tête de cuvée of Champagne Louis Roederer, was created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity. Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.