Shredded Brussels Sprouts
Yield
6 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
brussels sprouts
|
|
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
ground |
|
| 2 | teaspoons |
water
|
|
| 1 | tablespoon |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
brussels sprouts
|
|
| 59 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
ground |
|
| 1E+1 | ml |
water
|
|
| 15 | ml |
lime juice
|
|
Directions
In large bowl of cold, salted water, soak brussels sprouts 10 minutes.
Drain, trim ends and discard any bitter outside leaves.
Cut each sprout in half lengthwise; thinly slice crosswise.
In a large skillet, over medium high heat, melt butter.
Add sprouts, salt and pepper; over high heat, sauté 5 minutes or until sprouts start to brown.
Add the water; cook, stirring 2 to 3 minutes, until sprouts are crisp-tender.
Stir in lime juice.
