••••LEMON BUTTER BRUSSELS SPROUTS••••

(Source: Taste of Home magazine, Jenn Tidwell & photo also)

••••START TO FINISH: 25 MIN. MAKES: 4 SERVINGS••••

•1 lb fresh or frozen Brussels sprouts, thawed

•3 TB olive oil

•2 garlic cloves, minced

•1/4 cup white wine

•1/2 cup chicken broth

•4 tsp lemon juice

•1/2 tsp dried thyme

•1/4 salt

•1/4 tsp pepper

•2 TB butter

•1 tsp grated lemon peel

•+Minced fresh parsley, optional

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.