Lemon Brussels Sprouts

Ingredients:

• 2 lbs brussels sprouts, ends trimmed
• 1/2 cup low-sodium vegetable or chicken broth
• 2 teaspoons Kosher salt and ¼ teaspoon fresh ground pepper
• 1/4 cup fresh lemon juice 

Instructions:

1. Use a sharp knife to halve and then thinly slice brussels sprouts. 
2. In a large deep skillet, heat the broth over medium-high heat. When it starts to simmer, add the sprouts and season with salt and pepper. 
3. Sauté, stirring occasionally, until the sprouts are slightly wilted but still have some texture, about 8 to 10 minutes. Remove the pan from the heat. 
4. If serving right away, stir in the lemon juice, and lemon zest. If making ahead of time, stir in the lemon right before serving hot or warm. 

Notes:

• Brussels sprouts can also be eaten raw in salad or a slaw. If you eat it raw make sure you de-stem it and slice it thin as it is a hearty vegetable and requires more chewing when not cooked.