Thyme Braised Brussels Sprouts
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Yield
4 servingsPrep
5 minCook
15 minReady
22 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
olive oil
|
|
2 | each |
shallots
sliced |
*
|
1 | pound |
brussels sprouts
trimmed |
|
1 | cup |
chicken broth, low salt
or “no-chicken” broth |
|
1 ½ | teaspoons |
thyme
freshly chopped, or 1/2 teaspoon dried |
*
|
¼ | teaspoon |
salt
or to taste |
|
¼ | teaspoon |
black pepper
freshly ground, or to taste |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
olive oil
|
|
2 | each |
shallots
sliced |
*
|
453.6 | g |
brussels sprouts
trimmed |
|
237 | ml |
chicken broth, low salt
or “no-chicken” broth |
|
7.5 | ml |
thyme
freshly chopped, or 1/2 teaspoon dried |
*
|
1.3 | ml |
salt
or to taste |
|
1.3 | ml |
black pepper
freshly ground, or to taste |
|
Directions
Heat oil in a large skillet over medium-high heat.
Add shallots and Brussels sprouts and cook, stirring often, until the shallots are starting to brown and the Brussels sprouts are browned in spots, about 3 minutes.
Pour broth, add thyme, salt and pepper, stir well, cover and reduce heat to medium-low.
Cook until the Brussels sprouts are tender, 8 to 10 minutes.
Serve warm or chilled.