Best Lemon Chive Brussels Sprouts Recipes

BRUSSELS SPROUTS AND BABY CARROTS WITH LEMON-CHIVE BUTTER image

Yield 6 Servings

Number Of Ingredients 6

1½ lbs small Brussels sprouts, trimmed, cut in half through core
¾ lb (about 3 bunches) baby carrots with leafy tops, peeled, all but 1 inch of tops trimmed
¼ cup (½ stick) butter
2 Tbsp chopped fresh chives
2 tsp grated lemon peel
2 tsp Dijon mustard

Steps:

Cook brussels sprouts and carrots in medium pot of boiling salted water until just tender, about 6 minutes. Drain and cool. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Melt butter in heavy large skillet over medium heat. Stir in chives, lemon peel, and mustard. Add vegetables and toss until coated and heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl.

Lemon Chive Brussels Sprouts image

Provided by daisygrl64

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb Brussels sprout, trimmed
1/4 cup butter or 1/4 cup margarine
2 tablespoons fresh chives, chopped
2 teaspoons lemon peel, grated
1 1/2 teaspoons fresh dill weed (or 1/2 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

in 2 qt saucepan place Brussels sprouts, add enough water to cover, bring to a full boil. cover and cook over medium heat until crispy tender; drain.
return sprouts to pan, add remaining ingredients, cook over medium heat, stirring occasionally until heated through.
serve.

Nutrition Facts : Calories 95.9, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 167.4, Carbohydrate 5.6, Fiber 2.1, Sugar 1.4, Protein 2.1