Sauteed Brussel Sprouts with Lemon and Pecan

As retrieved from myrecipes.com.

Serves 4.
Calories:  132.
Total: 20 minutes.

Ingredients:

• 1 teaspoon olive oil
• 1/4 teaspoon dried thyme
• 1 1/2 cups prechopped onion
• 1/3 cup fat-free, lower-sodium chicken broth
• 1 pound Brussel sprouts, trimmed and halved
• 1/4 cup chopped pecans
• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.  
2. Add thyme and onion to pan; saute 3 minutes.  
3. Add broth and Brussel sprouts; bring to a boil.  
4. Cover and simmer 6 minutes or until crisp-tender.  
5. Stir in pecans, lemon rinds, lemon juice, and black pepper.

Jennifer tried several different ways to make brussel sprouts, and some tasted bad and others- not so bad.  Jason and I tried this recipe (since we had a lot of brussel sprouts we had to use up and cook before they went bad) and this was one of those not so bad recipes.  The best we could do with brussel sprouts so far (the pecans truly make a difference).