2 pounds fresh or frozen Brussels sprouts, sliced lengthwise 1/2-inch thick
2 tablespoons olive oil, divided
1 large Spanish onion, chopped
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4 sprigs fresh thyme, leaves stripped from stem, or 1/2 teaspoon dried thyme
Grated zest of 2 lemons
Kosher salt and fresh-ground black pepper, to taste
Makes 6 to 8 servings.
If using fresh Brussels sprouts, trim the bottom off each before slicing. If using frozen, take them out of the freezer and refrigerate them a day prior to making this dish so you can easily slice them.
Heat a large nonstick skillet over medium heat and add half the olive oil. Add the onions and cook 5 to 7 minutes, stirring frequently, until well browned. Add a sprinkling of water to prevent sticking, if necessary.
Add the thyme and lemon zest and saute 1 minute. Remove onions to a plate; set aside.
Return skillet to stove and add remaining oil to the pan over medium heat. Add sliced Brussels sprouts. Season with salt and pepper and cook 5 to 6 minutes, stirring frequently, until tender but still al dente. Return onions to pan, combine well and heat through.
Nutritional information per serving: 87 calories, 40 percent calories from fat, 4 grams total fat, .6 grams saturated fat, no cholesterol, 12 grams carbohydrates, 5 grams total fiber, 4 grams total sugars, 7 grams net carbs, 4 grams protein, 29 milligrams sodium.