Sauteed Brussels Sprouts with Lemon and Pecan Recipe Print Page

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

Sautéed Brussels Sprouts with Lemon and Pecan

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