Fresh flavored lemon thyme brussels sprouts are great for Thanksgiving or any time. Made in just minutes on the stovetop, serve with roast turkey, chicken or ham. For a non-dairy option, skip the Parmesan or use my non-dairy cheesy sprinkle. If you can get Meyer lemons, they are wonderful.
Trim the end of the brussels sprouts and remove any rough outer leaves. Cut the sprouts in half top to bottom. Heat a large saute or fry pan over medium heat and add 1 tablespoon of olive oil. Add as many brussels sprouts as will fit in one layer, flat side down, and cook until golden brown. Remove first batch to a bowl and finish with the rest of the sprouts. As the pan gets dry, use the other tablespoon of oil. If your sprouts brown too quickly turn heat down to medium low.
Add all brussels sprouts back to the pan, add the garlic and cook 30 seconds, stirring, then and add the broth. Scatter half of the lemon zest and thyme over the top along with salt and pepper. Cover the pan with a lid and cook until brussels sprouts are tender when pierced with the tip of paring knife, 5-7 minutes. To serve pour into a bowl and sprinkle with remaining lemon zest and Parmesan cheese.
When I make this for Thanksgiving I use homemade turkey broth for rich flavor, but chicken broth works fine. These are best made right before serving, but can be made ahead an re-heated in a warm oven, covered, until heated through.
Recipe from Chef Sally Cameron of AFoodCentricLife.com