Sautéed Brussels Sprouts with Lemon and Pecan

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

1. 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.