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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Sautéed Brussels Sprouts with Lemon and Pecan

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

Cooking Light MARCH 2011

  • Yield: 4 servings (serving size: about 1 cup)
  • Total:20 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 132
  • Fat: 6.7g
  • Saturated fat: 0.7g
  • Sodium: 36mg
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Sautéed Brussels Sprouts with Lemon and Pecan recipe

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