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

David Bonom
Recipe by Cooking Light March 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

132 calories; fat 6.7g; saturated fat 0.7g; sodium 36mg.
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