Trouble With Toast

Recipe: Sauteed Brussels Sprouts with Lemon and Pecan | July 7, 2011

Think your family won’t eat brussels sprouts?  Well, you might be able to con them into it with this recipe.  Between the onion, thyme, and lemon, the sometimes harsh and cabbage-esque flavor of the brussels sprouts is lightened and brightened.  Then, the pecans and the caramelization add a nutty flavor that really works with the dish.  I thought I’d have some leftovers to keep for myself, but my family scarfed up the whole thing!

  • 1 teaspoon olive oil
  • 1/4 teaspoon dried thyme
  • 1 1/2 cups prechopped onion
  • 1/3 cup fat-free, lower-sodium chicken broth
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/4 cup chopped pecans
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon black pepper

Heat olive oil in a large skillet over medium-high heat. Add thyme and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Stir in pecans, lemon rind, lemon juice, and black pepper.

You can see a photo here.

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