Brussels Sprouts a la Greque
Yield
15 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 3 | pounds |
brussels sprouts
|
|
| 2 | teaspoons |
red wine vinegar
|
|
| 2 | teaspoons |
lemon zest
|
|
| 1 | each |
lemon juice
squeezed from lemon |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ⅓ | cup |
parsley leaves
chopped |
|
| ¼ | cup |
pimentos
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 1.4 | kg |
brussels sprouts
|
|
| 1E+1 | ml |
red wine vinegar
|
|
| 1E+1 | ml |
lemon zest
|
|
| 1 | each |
lemon juice
squeezed from lemon |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 79 | ml |
parsley leaves
chopped |
|
| 59 | ml |
pimentos
optional |
|
Directions
Boil water in a large pot and add brussels sprouts.
Cover and cook only for 7 minutes.
They should be barely tender.
While the sprouts are cooking, whisk together vinegar, lemon zest, lemon juice, salt, pepper, parsley and pimento in a small bowl.
Drain sprouts, transfer them to a serving bowl and toss with the lemon mixture.
