Sauteed Brussels Sprouts with Onions and Lemon Zest
From lillyann 17 years ago
- 15 minutes to make
- Serves 6
Brussels sprouts really are a beautiful thing, much like tiny cabbages, and for us, a pleasant change from our usual vegetable rotation of corn, broccoli, beans, collards or kale.
Ingredients
- About 2 lbs Brussels sprouts, washed, brown spots removed, cut in halves shopping list
- 1 large onion, thinly sliced shopping list
- 1 tbsp butter shopping list
- 1 tbsp olive oil shopping list
- juice of 1 lemon shopping list
- zest of 1 lemon shopping list
- 1 tsp herbs de Provence (The mixture typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs.) shopping list
- salt & pepper to taste shopping list
How to make it
- In a non-stick skillet over medium heat, melt the butter and olive oil and add herbs de Provence and a minute later, the onions. Saute the onions until they are golden-brown salting them lightly in the end.
- Add the Brussels sprouts and the lemon juice and saute for about 7-8 minutes until the green color becomes brighter and more intense. Add the lemon zest and mix well in the pan reducing the heat to low. Cook for 1 more minute and remove from heat.
- Season with salt and pepper to taste and serve immediately.
The Rating
Reviewed by 5 people-
YUM!
winny
in Denver loved it
-
Will have to try. I usually just boil with butter but this will add some flavor!!!!
gingerlea
in Tampa loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "