Sautéed Brussels Sprouts with Lemon and Pecan

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.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 132
Fat 6.7 g
Satfat 0.7 g
Sodium 36 mg

Ingredients

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

Preparation

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.

Note:

David Bonom,

March 2011