1 pound fresh Brussels sprouts, quartered
1 small onion, finely chopped
3 tablespoons butter or margarine
2 cloves garlic, minced
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
Serving Size : 8
In a skillet, sauté Brussels sprouts and onion in butter for 5 minutes. Add garlic, lemon juice and peel, salt if desired, and pepper; sauté for 1 minute. Reduce heat to medium; cook and stir for 5 to 6 minutes or until the sprouts are tender. Sprinkle with Parmesan cheese.