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Lemon-Butter Brussels Sprouts

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California

Ingredients

  • 1 pound fresh or frozen Brussels sprouts, thawed
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 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 zest
  • Minced fresh parsley, optional

Directions

  • 1. Cut Brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
  • 2. Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
  • 3. Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Nutrition Facts

1 serving: 207 calories, 16g fat (5g saturated fat), 16mg cholesterol, 340mg sodium, 12g carbohydrate (3g sugars, 5g fiber), 4g protein.

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