Photo: Greg Dupree; Styling: Claire Spollen
Sautéing brussels sprouts with lemon rind gives this side dish a lemony flavor.
Serves 4 (serving size: about 3/4 cup)
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shallots and Brussels sprouts; sauté 8 minutes. Add stock to pan; cook 2 minutes or until liquid evaporates, stirring occasionally. Stir in rind, salt, and pepper.