Brussels Sprouts with Shallots and Zucchini
Elevate your weeknight dinners with this vibrant and healthy dish: Brussels Sprouts with Shallots and Zucchini. This quick and colorful recipe combines perfectly caramelized Brussels sprouts, tender zucchini slices, and sweet, aromatic shallots, all sautéed to golden perfection in a drizzle of olive oil. A hint of garlic, a touch of zesty lemon juice, and optional red pepper flakes bring bold flavor to every bite, while fresh parsley adds a bright, herby finish. Ready in just 35 minutes, this versatile side dish is perfect for pairing with roasted meats or as a hearty vegetarian option. Packed with nutrients and bursting with flavor, it's a must-try for anyone seeking wholesome, easy-to-make recipes.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 medium Zucchini
- 3 medium Shallots
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Cut each sprout in half lengthwise.
Slice the zucchini into half-moons about 1/4-inch thick.
Peel the shallots and slice them thinly.
Peel and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat.
Add the shallots to the skillet and sauté for 2-3 minutes until they become translucent and slightly caramelized.
Increase the heat to medium-high and add the Brussels sprouts to the skillet, cut side down. Cook for 4-5 minutes without stirring, allowing them to develop a golden-brown sear.
Stir the Brussels sprouts and add the zucchini slices. Cook for another 5-6 minutes, stirring occasionally, until the zucchini is tender and the Brussels sprouts are evenly browned.
Lower the heat to medium and add the minced garlic. Cook for 1 minute, stirring frequently, until the garlic is fragrant.
Season the vegetables with salt, black pepper, and red pepper flakes (if using). Stir to combine.
Remove the skillet from the heat and drizzle the lemon juice over the vegetables. Toss gently to coat.
Transfer to a serving dish and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5015 mg | 218% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 48.9 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1305 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
