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© Royalty-Free/Masterfile
625 g brussels sprouts
2 tbsp maple syrup
1 tsp butter
1/4 tsp dried thyme leaves, crumbled
1/4 tsp ground savory
1/4 tsp salt
1 tbsp freshly squeezed lemon juice
Bring a large saucepan of water to a boil. Meanwhile, trim outer leaves from brussels sprouts and discard. Cut a shallow x, about 1/4 inch (0.5 cm) deep, in bottom of each sprout. Slip sprouts into boiling water. Boil, uncovered, just until tender-crisp, from 5 to 8 minutes. Drain well. In a medium-size wide saucepan set over medium heat, stir maple syrup with butter, thyme, savory and salt. When bubbly, add drained sprouts. Stir constantly until sprouts are glazed and hot, about 2 minutes. Remove from heat and drizzle lemon juice overtop. Serve immediately.
Calories 59, Protein 2.4g, Carbohydrates 12.5g, Fat 1.1g, Fibre 5g, Sodium 122mg.
After boiling brussels sprouts until tender-crisp, drain and immediately place in a bowl of ice water to cool. Then drain well and pat dry with paper towels. Place in a plastic bag and refrigerate up to 2 days. Bring to room temperature before using.