Brussels Sprouts With Lemon Sauce (Thanksgiving)

1. 1

   Trim stems of Brussels sprouts and remove any of the wilted outer leaves.

2. 2

   In a medium saucepan combine Brussels sprouts, the 3/4 cup broth, butter and garlic.

3. 3

   Bring to boiling, reduce heat.

4. 4

   Simmer, covered, for 7-10 minutes or untol sprouts are crisp-tender.

5. 5

   Using a slotted speen, transfer sprouts to to a serving bowl and keep warm.

6. 6

   Meanwhile, in a small bowl combine the 2 tablespoons chicken broth, cornstarch, lemon peel, lemon juice, and pepper.

7. 7

   Gradually add lemon mixture to hot broth in saucepan.

8. 8

   Cook and stir over medium heat until mixture is thickened and bubbly.

9. 9

   Cook and stir 2 minutes more.

10. 10

    Stir in fresh dill weed.

11. 11

    Pour lemon sauce over sprouts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.