Green Beans and Brussels tossed in a “lemony” herb sauce

This side dish serves 4


  • 300 g green beans, trimmed and halved
  • 300 g Brussels sprouts trimmed and halved
  • 3 Tablespoons of butter or suitable DF Spread
  • 1/4 teaspoon of Citric Acid *
  • 1 Tablespoon of chopped chives, or chopped flat leaf parsely (or combo)


  1. Cook brussels and beans until desired softness
  2. Meanwhile in fry pan melt butter
  3. Add citric acid
  4. Add the freshly cooked brussels and beans, and herbs, toss through lemony butter mixturec
  5. Serve

Note * for a more liberal approach to managing food chemical intolerance, using 1 tablespoon of lemon juice (A)(S) is suitable.

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