This healthy side dish combines brussels sprouts, pecans, a punch of lemon flavor, and is perfect for busy weeknight meals.
Cooking Light MARCH 2011
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.
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