Brussels Sprout Succotash

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• ½ tsp salted butter
  Ingredient note

  Source: ½ tsp salted butter
• ½ each large red onion, (diced)
  Ingredient note

  Source: ½ large red onion, (diced)
• 3 each garlic cloves, (minced)
  Ingredient note

  Source: 3 garlic cloves, (minced)
• ½ lb Brussels sprouts, (fresh or thawed if frozen, halved)
  Ingredient note

  Source: ½ lb Brussels sprouts, (fresh or thawed if frozen, halved)
• 1 c sweet corn
  Ingredient note

  Source: 1 c sweet corn
• 1 c lima beans, (boiled from dry or thawed if frozen)
  Ingredient note

  Source: 1 c lima beans, (boiled from dry or thawed if frozen)
• 1 tsp thyme
  Ingredient note

  Source: 1 tsp thyme
• ½ tsp parsley
  Ingredient note

  Source: ½ tsp parsley
• ¼ tsp salt
  Ingredient note

  Source: ¼ tsp salt
• 1/8 tsp ground black pepper
  Ingredient note

  Source: 1/8 tsp ground black pepper
• 1 each small lemon, (juiced, roughly 2 Tbsp)
  Ingredient note

  Source: 1 small lemon, (juiced, roughly 2 Tbsp)

1. In a large (cast iron or non-stick) skillet, melt butter. Add onions and garlic and sauté over medium-high heat until golden, 2-3 minutes.
2. Add Brussels sprout halves and continue to sauté, stirring occasionally, until the sprouts begin to turn golden, 3-5 minutes.
3. Add remaining ingredients and sauté until the corn and beans are heated through, 5-7 minutes.
4. Serve warm or chilled.