This recipe takes richness to a new level with the crunchy fried topping. Slow-frying allows the shallots to brown and crisp evenly without any burned pieces.
Cooking Light NOVEMBER 2014
Yield: Serves 8 (serving size: about 1 cup sprouts and about 1 1/2 tablespoons shallots)
Hands-on: 12 Minutes
Total: 28 Minutes
1. Heat a small, heavy skillet over medium heat. Add 1/2 cup oil; heat until oil is shimmering and oil bubbles around a shallot piece that's dropped into it. Add shallots to pan; slow-fry for 10 minutes or until browned and crispy, stirring occasionally. Remove shallots with a slotted spoon; drain on paper towels. Sprinkle shallots with 1/8 teaspoon salt.
2. Heat a large nonstick skillet over medium-high heat. Add remaining 2 tablespoons oil; swirl to coat. Add Brussels sprouts; toss gently to coat. Sprinkle with pepper and remaining 5/8 teaspoon salt; saut? 8 minutes or until lightly browned on edges. Reduce heat to low; cook 2 minutes or until tender. Stir in lemon juice; sprinkle with shallots.
Amount per serving
Calories: 142 Fat: 9.1g Saturated fat: 0.7g Monounsaturated fat: 5.6g Polyunsaturated fat: 2.7g Protein: 4g Carbohydrate: 14g Fiber: 5g Cholesterol: 0.0mg Iron: 2mg Sodium: 211mg Calcium: 56mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 141.5mg||5 %|
|Potassium 446.2mg||12 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 6.4g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 50
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