- 1 pound fresh Brussels sprouts, quartered
- 1 small onion, finely chopped
- 3 tablespoons butter or margarine
- 1 clove 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
- In a skillet, saute Brussels sprouts and onion in butter for 5 minutes. Add garlic, lemon juice and peel, salt if desired and pepper; saute for 1 minute. Reduce heat to medium; cook and stir for 5-6 minutes or until the sprouts are tender. Sprinkle with Parmesan cheese.