Brussels Sprouts With Lemon Sauce (Thanksgiving)

• 3 cups Brussels sprouts, about 12 oz
• 34 cup chicken broth
• 1 teaspoon butter
• 1 garlic clove, minced
• 2 tablespoons chicken broth
• 1 12 teaspoons cornstarch
• 12 teaspoon lemon peel, finely shredded
• 1 tablespoon lemon juice
• 18 teaspoon pepper
• 2 teaspoons fresh dill weed, snipped

1. Trim stems of Brussels sprouts and remove any of the wilted outer leaves.
2. In a medium saucepan combine Brussels sprouts, the 3/4 cup broth, butter and garlic.
3. Bring to boiling, reduce heat.
4. Simmer, covered, for 7-10 minutes or untol sprouts are crisp-tender.
5. Using a slotted speen, transfer sprouts to to a serving bowl and keep warm.
6. Meanwhile, in a small bowl combine the 2 tablespoons chicken broth, cornstarch, lemon peel, lemon juice, and pepper.
7. Gradually add lemon mixture to hot broth in saucepan.
8. Cook and stir over medium heat until mixture is thickened and bubbly.
9. Cook and stir 2 minutes more.
10. Stir in fresh dill weed.
11. Pour lemon sauce over sprouts and serve.

brussels sprouts, chicken broth, butter, garlic, chicken broth, cornstarch, lemon peel, lemon juice, pepper, dill

Taken from www.food.com/recipe/brussels-sprouts-with-lemon-sauce-thanksgiving-143929 (may not work)