Sautéed Brussels Sprouts with Lemon and Pecan

Name: Sautéed Brussels Sprouts with Lemon and Pecan
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 454 grams Brussels sprouts, trimmed and halved; 0 teaspoons dried thyme; 1 Tbsp fresh lemon juice; 2 teaspoons grated lemon rind; 79 milliliters fat-free, lower-sodium chicken broth; 1 teaspoon olive oil; 355 milliliters prechopped onion; 59 milliliters chopped pecans

Sautéed Brussels Sprouts with Lemon and Pecan is a gluten free, dairy free, and primal recipe with 4 servings. One portion of this dish contains around 5g of protein, 6g of fat, and a total of 127 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in about 20 minutes. A mixture of pecans, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add thyme and onion to pan; saut 3 minutes.

Ingredients you will need

Onion

Thyme

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Frying Pan

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.

Ingredients you will need

Brussels Sprouts