Categories: Rotation, veggies

Ingredients

• 2.5 TBsp butter
• 1 TBsp garlic-infused olive oil
• 1 lb medium brussels sprouts, trimmed and halved
• 3/4 tsp kosher salt
• 1/2 cup low sodium chicken broth
• 1 TBsp minced fresh ginger
• 1/2 small lime

Directions

1. -in straight-sided saute pan with a lid, melt 1.5 TBsp of the butter with the olive oil over medium heat. Arrange the sprouts, cute side down, in one layer of the pan. (you’ll have to tuck them in snugly). Season with salt. Cook the sprouts until the bottoms are nicely brown, about 6 minutes (may need to rotate pan if it heats unevenly).

2. Pour the broth into the pan and cover, leaving the lid slightly askew so that some steam escapes. Turn the heat down if ness so that the broth is gently simmering.

3. Cook until the broth is reduced to about 2 TBsp – 7-9 minutes or so.

4. Remove the lid and add remaining butter and ginger, toss well and stir just until butter is melted. Remove from heat and continue to stir until ginger is softened. Gently squeeze lime over all and toss.

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