Thyme Braised Brussels Sprouts
Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.
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.
