Sauteed Brussels Sprouts with Onions and Lemon Zest
About 2 lbs Brussels sprouts, washed, brown spots removed, cut in halves
1 large onion, thinly sliced
1 tbsp butter
1 tbsp olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp herbes de Provence
salt & pepper to taste
In a non-stick skillet over medium heat, melt the butter and olive oil and add herbes de Provence and a minute later, the onions. Saute the onions until they are golden-brown salting them lightly in the end.
Add the Brussels sprouts and the lemon juice and saute for about 7-8 minutes until the green color becomes brighter and more intense. Add the lemon zest and mix well in the pan reducing the heat to low. Cook for 1 more minute and remove from heat.
Season with salt and pepper to taste and serve immediately.