Buy fresh Brussels sprouts that are bright green and heavy for their size. In this recipe, quickly caramelized shallots add a sweet note to these miniature members of the cabbage family.

Serves 4


  • 1 tablespoon extra-virgin olive oil
  • 3 shallots, thinly sliced
  • 1/8 teaspoon salt
  • 1 pound Brussels sprouts, trimmed and cut into quarters
  • 1/2 cup low-sodium vegetable stock or broth
  • 1/4 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper


In a large, nonstick frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and saute until soft and lightly golden, about 6 minutes. Stir in the 1/8 teaspoon salt. Transfer to a bowl and set aside.

In the same frying pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the Brussels sprouts and saute until they begin to brown, 3 to 4 minutes. Add the vegetable stock and bring to a simmer. Cook, uncovered, until the Brussels sprouts are tender, 5 to 6 minutes. Return the shallots to the pan. Stir in the lemon zest and juice, and the pepper. Serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 cup (generous)
  • Total carbohydrate: 13 g
  • Dietary fiber: 4 g
  • Sodium: 203 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 3 g
  • Total fat: 4 g
  • Cholesterol: 0 mg
  • Protein: 4 g
  • Calories: 104
  • Fats and oils: 1
  • Vegetables: 2
  • Fats: 1
  • Nonstarchy vegetables: 2
Last Updated: 2011-08-05
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