• 4servings
  • 90calories

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Nutrition Info . . .

VitaminsC, D, E
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 container(s) (10 ounces each) Brussels sprouts , trimmed

  2. 1 pound(s) green beans , trimmed and cut into 1-inch pieces

  3. 1/2 cup(s) slivered almonds

  4. 3 tablespoon(s) butter

  5. 1 teaspoon(s) salt

  6. 1/4 teaspoon(s) ground black pepper

  7. 1 tablespoon(s) (from 1 to 2 lemons) fresh lemon peel , grated

Instructions Jump to Ingredients ↑

  1. In 5- to 6-quart saucepot or Dutch oven, heat 1 inch water to boiling over high heat. Add Brussels sprouts; cook 10 to 12 minutes or until tender. With slotted spoon, transfer Brussels sprouts to large bowl of ice water to stop cooking. Drain Brussels sprouts thoroughly; transfer to medium bowl.

  2. Return water in saucepot to boiling over high heat. Add green beans and cook 10 to 12 minutes or until tender; drain in colander, then plunge into ice water to stop cooking. Drain green beans thoroughly. If you like, transfer Brussels sprouts and green beans to separate self-sealing plastic bags. Refrigerate up to 1 day.

  3. About 20 minutes before serving, cut Brussels sprouts lengthwise into quarters or halves if small.

  4. In same saucepot, heat almonds and butter over medium heat 5 to 6 minutes or until butter melts and turns deep golden brown in color, being careful that butter does not burn. Add salt, pepper, and vegetables, and cook 5 to 7 minutes or until vegetables are heated through, stirring occasionally. Toss with lemon peel. Transfer vegetables to serving bowl.


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