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.

Ratings & Reviews

super-easy & good

carolfitz
November 09, 2015
Made to recipe using a bit more shallot.  Super-easy.  Served with CL's breaded pork cutlets.  Very good dinner, nice combo of flavors & textures.