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This is such a simple dish to make, but it’s packed with so much flavor! I love brussels sprouts anyway, but usually I cook them with bacon or Chorizo like in this recipe. This time though, I wanted to make a vegetarian version that wasn’t so heavy.

The lemon zest gets crispy in the oil and is SO delicious – it adds a fresh, bright flavor to the dish. The toasted pine nuts add texture, and a subtle sweetness that is addictive. I really, really loved this recipe, and I hope you guys will too!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Brussels Sprouts with Lemon and Pine Nuts Author: Mellissa Sevigny

Yield: 8 1 x

Category: Side dish

Cuisine: Vegetable Print Pin Scale 1x 2x 3x Ingredients 1/3 cup pine nuts

pine nuts 3 Tbsp olive oil

olive oil 2 Tbsp lemon zest

lemon zest 6 cups of brussels sprouts, quartered

of brussels sprouts, quartered 2 Tbsp lemon juice

lemon juice salt and pepper to taste Instructions Toast the pine nuts for about 2 minutes in a large saute pan, they burn quickly so be careful! Remove and set aside. Add the olive oil and lemon zest to the pan. Cook for about 2 minutes until the zest is still yellow but crispy around the edges. Add the brussels sprouts and toss to coat with the oil. Cook, stirring occasionally until the brussels sprouts are just tender – not mushy. Remove from the heat and add the lemon juice and toasted pine nuts. Season with salt and pepper to taste. Notes You may find that you need to add extra olive oil during cooking according to your preference. Nutrition Calories: 110

Fat: 9g

Carbohydrates: 4g net

Protein: 3g

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Love this recipe? Shout it from the rooftops!