Sautéed Brussels Sprouts with Lemon and Pecan

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Sautéed Brussels Sprouts with Lemon and PecanRecipe
Photo: John Autry; Styling: Leigh Ann Ross
This healthy side dish combines brussels sprouts, pecans, a punch of lemon flavor, and is perfect for busy weeknight meals.
4 servings (serving size: about 1 cup)


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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


Total: 20 Minutes

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.

Created date

February 2011

Nutritional Information

Calories 132
Fat 6.7 g
Satfat 0.7 g
Sodium 36 mg