Lemon-Butter Brussels Sprouts |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Kick up those sprouts that lots of folks claim to dislike. Even my toddler eats these up. Ingredients:
1 pound fresh or frozen brussels sprouts, thawed |
3 tablespoons olive oil |
2 garlic cloves, minced |
1/4 cup white wine |
1/2 cup chicken broth |
4 teaspoons lemon juice |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter |
1 teaspoon grated lemon peel |
minced fresh parsley, optional |
Directions:
1. Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
2. Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
3. Stir in butter and lemon peel until butter is melted. If desired, sprinkle with parsley. Yield: 4 servings.
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