Ingredients
1 pound fresh or frozen Brussels sprouts, thawed3 tablespoons olive oil2 garlic cloves, minced1/4 cup white wine1/2 cup chicken broth4 teaspoons lemon juice1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons butter1 teaspoon grated lemon zestMinced fresh parsley, optional
Preparation
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.
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.
Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.
