PF Changs Lemon Basil Brussels Sprouts
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 74.3
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 491.4 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 4.1 g
- Protein: 3.6 g
View full nutritional breakdown of PF Changs Lemon Basil Brussels Sprouts calories by ingredient
Introduction
Delicious citrusy and nutty brussels sprouts with little caramelized onions and crisp bits. These are addicting- so if I were you make a double batch for tomorrow! Delicious citrusy and nutty brussels sprouts with little caramelized onions and crisp bits. These are addicting- so if I were you make a double batch for tomorrow!Number of Servings: 5
Ingredients
-
Brussels sprouts, fresh, 453 grams
*Lemon Juice, 1 lemon yields
Ginger Root, 4 slices (1" dia)
Scallions, raw, 1 cup, chopped
Basil, 2 tbsp
Garlic, 1 clove
*Extra Virgin Olive Oil, 1 tbsp
Salt, 1 tsp
Pepper, black, 1 dash
Tips
You can add more garlic or less lemon- this is based on my families preferences. It would be delicious to add red pepper flakes for some heat.
Directions
Using the slicer attachment of the food processor start adding your (already cleaned and brown stumps removed) Brussels Sprouts into the shoot on the top until all are slice.
Slice thinly the basil and scallions (all the white and part of the green), mince the ginger and garlic. Heat a large sauté pan , add the olive oil garlic and ginger and cook on low heat just until the garlic is softened. Turn up heat and add sliced BS and toss to fully incorporate ginger/garlic infused olive oil. Add basil and squeeze the juice of the two lemons over the sprouts as you continue to toss on high heat. Add fresh cracked pepper and salt and continue tossing. Let sit for about 2 minutes without touching and then toss again, let sit for 2 minutes and then toss again. This allows for some parts of the sprouts to get a caramelized crisp texture. When you see that the sprouts are mostly softened and cooked through, remove from heat and serve. Delicious!
Serving Size: Serves 5
Slice thinly the basil and scallions (all the white and part of the green), mince the ginger and garlic. Heat a large sauté pan , add the olive oil garlic and ginger and cook on low heat just until the garlic is softened. Turn up heat and add sliced BS and toss to fully incorporate ginger/garlic infused olive oil. Add basil and squeeze the juice of the two lemons over the sprouts as you continue to toss on high heat. Add fresh cracked pepper and salt and continue tossing. Let sit for about 2 minutes without touching and then toss again, let sit for 2 minutes and then toss again. This allows for some parts of the sprouts to get a caramelized crisp texture. When you see that the sprouts are mostly softened and cooked through, remove from heat and serve. Delicious!
Serving Size: Serves 5