Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Brussels Sprouts | 1 cup (156g) | 56 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ pounds (720 g) fresh Brussels sprouts
- refrigerated butter-flavored cooking spray
- 2 tablespoons (25 g) reduced-fat stick margarine
- 8 whole chestnuts, chopped
- 2 tablespoons (30 ml) fresh lemon juice
Directions
Trim the Brussels sprouts, halve lengthwise then cut lengthwise into thin julienne strips.
Lightly coat a large nonstick skillet with cooking spray.
Add 1 tablespoon (12.5 g) of the margarine and place over medium-high heat.
Add the Brussels sprouts and sauté until crispy tender and golden brown, about 3 minutes.
Using a slotted spoon, transfer brussels sprouts to a serving dish and sprinkle with chestnuts.
In same skillet, melt remaining 1 tablespoon (12.5 g) margarine and stir in the lemon juice.
When hot, pour over the Brussels sprouts and serve.