Brussels sprouts are nutritional winners no matter how they’re prepared. My lemony version adds extra vitamin C and fantastic flavor.

Makes 4 servings


  • 1 large lemon
  • 1 tablespoon reduced-fat, soft tub, trans fat–free spread
  • 1 pound Brussels sprouts, trimmed and each cut in half lengthwise
  • 1/4 teaspoon kosher salt (optional)
  • 1 tablespoon apple cider vinegar


Preheat the oven to 400°F. Zest and juice the lemon and set aside.?Coat a large ovenproof skillet with oil spray. Place over high heat and add the soft tub spread. When the spread foams, add the Brussels sprouts, cut side down, and sprinkle with the salt. Reduce the heat to medium and cook for 5 to 6 minutes, until the Brussels sprouts begin to brown. Add the lemon zest, juice, and vinegar. Transfer the skillet to the oven and bake for 4 to 5 minutes, until the sprouts are tender when pierced with a knife. Serve immediately.

Nutrition Information

Calories – 68

Protein – 4 g

Total Fat – 1 g

Saturated Fat – 0 g

Cholesterol – 0 mg

Sodium – 120 mg

Carbohydrate – 13 g

Fiber – 6 g