Photo: Greg Dupree; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 3/4 cup)

Sautéing brussels sprouts with lemon rind gives this side dish a lemony flavor. 

How to Make It

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shallots and Brussels sprouts; sauté 8 minutes. Add stock to pan; cook 2 minutes or until liquid evaporates, stirring occasionally. Stir in rind, salt, and pepper.

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