Brussel Sprouts with Lemon Butter

People say that brussel sprouts are like little cabbages, and in a way they are. However, don't let that stop you from making this dish if you don't like cabbage. This vegetable dish will have even the pickiest kids asking for more.

Ingredients

3 Tbs. butter or olive oil
1 (16 oz.) pkg. frozen brussel sprouts
2 cloves garlic, minced
1/4 c. white wine
1/2 c. chicken broth
1 Tbs. lemon juice
1 tsp. Worcestershire
1/2 tsp. thyme
salt and pepper to taste
2 Tbs. butter

Directions

In a pot or skillet, pour in enough water, so there is about a 1/2 inch.  Bring water to a boil. Add the brussels sprouts and garlic. Cover and reduce the heat to medium-low, and cook until the sprouts are almost tender and the water has evaporated. This takes about 5 minutes.

Pour in the wine, scrape off the flavorful bits off the bottom of the pan. 

Stir in chicken broth, lemon juice, Worcestershire and thyme. Season with salt and pepper to taste.  Bring to a boil. Reduce heat to low and cover the skillet or pot with a lid.  Simmer for 8 to 10 minutes, or until the brussel sprouts are tender. 

Stir in butter. Serve and enjoy.