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Lemon-Butter Brussels Sprouts Recipe

Kick up ordinary brussels sprouts with olive oil, garlic, lemon juice and wine. Even those who say they don't care for sprouts will ask for seconds.

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Lemon-Butter Brussels Sprouts Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

2 garlic cloves, minced
3 tablespoons olive oil
1 pound fresh or frozen brussels sprouts, thawed and halved
1/4 cup white wine
1/2 cup chicken broth
4 teaspoons lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 teaspoon grated lemon peel
Minced fresh parsley

Directions

In a large skillet over medium heat, cook garlic in oil for 1 minute. Add brussels sprouts; cook for 5 minutes. Add the wine, stirring to loosen browned bits from pan. Stir in the broth, lemon juice, thyme, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until sprouts are tender. Stir in butter and lemon peel until butter is melted. Garnish with parsley. Yield: 4 servings.

Nutritional Facts 1/2 cup equals 208 calories, 16 g fat (5 g saturated fat), 16 mg cholesterol, 342 mg sodium, 12 g carbohydrate, 5 g fiber, 4 g protein.

Originally published as Lemon-Butter Brussels Sprouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p20