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2 pounds of Brussels Sprouts, trimmed
1 tablespoon extra virgin olive oil
1 large onion, diced
4 springs thyme
1 teaspoon of sea salt
2 teaspoons of lemon juice(optional)

Cut in half and then into quarters. Steam up your sprouts. Cook for about 3-5 minutes
Add the oil to a pan cooking the onion until soft, not browned. Stir in thyme sprigs and sea salt. Increase heat to medium high and add in the Brussels Sprouts and cook. This should take about 3 minutes. Remove the sprigs and add the thyme leaves and lemon juice, if using, and toss.

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