Brussels sprouts with shallots and lemon (Diabetic)

Contributed By: Parker


3 teaspoons extra-virgin olive oil
3 shallots, thinly sliced
1/4 teaspoon plus 1/8 teaspoon salt
1 pound brussels sprouts, trimmed and cut into quarters
1/2 cup 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, the 1/4 teaspoon salt, and the pepper. Serve immediately.

Helpful Hints:

High fiber = at least 5 g of fiber per serving
Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than
1 tsp of sugar per serving
Dietitian's tip:
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
Nutritional Analysis
(per serving)
Monounsaturated fat
3 g
4 g
0 mg
14 g
257 mg
Total fat
4 g
5 g
Saturated fat
1 g

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