Brussels Sprouts with Lemon and Parmesan Recipe
![Atkins Brussels Sprouts with Lemon and Parmesan](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/d4ad952e6c0963d2efa6d7d59f2b67a5_7696e4ff-858a-4ad2-ba1e-fc3e052886a4.png)
3.2g
Net Carbs
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.2g
Protein
2.8g
Fat
2.2g
Fiber
53.7cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
1 tablespoon Olive Oil
-
1 lb Brussels Sprouts
-
1 tbsp Fresh Lemon Juice
-
1 oz Parmesan Cheese (Hard)
DIRECTIONS
- Heat oil in a large skillet over medium-high heat. Add Brussels sprouts, season with salt and freshly ground black pepper, and saute until browned; about 5-8 minutes.
- Add 1/3 cup water and 1 tsp lemon zest (optional). Continue to cook until the water has cooked off and the sprouts are tender; about 5 minutes.
- Toss with 1 tbsp lemon juice, place in a serving bowl and top with shaved Parmesan.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.