Lemon-pepper seasoning and lemon juice turn Brussels sprouts into a delightful side! Katherine Stallwood - Richland, WA
- 2 pounds fresh or frozen brussels sprouts, thawed and halved
- 1 tablespoon butter
- 1 tablespoon canola oil
- 3 green onions, sliced
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer. Yield: 5 servings.
Originally published as Lemon-Pepper Brussels Sprouts in Simple & Delicious November/December 2009, p47
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