Brussels sprouts braised in broth and thyme is a surprisingly simple preparation that yields rich and savory results.
- 1 tablespoon extra-virgin olive oil
- 2 shallots, sliced
- 1 pound Brussels sprouts, trimmed
- 1 cup reduced-sodium chicken broth or “no-chicken” broth
- 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Heat the oil in a large skillet over medium-high heat. Add the shallots and Brussels sprouts and cook, stirring often, until the shallots are starting to brown and the Brussels sprouts are browned in spots, 2-4 minutes. Stir in the broth, thyme, salt and pepper; cover and reduce heat to medium-low. Cook until the Brussels sprouts are tender, 10-15 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
88 calories; 4g total fat; 1g total saturated fat; 0mg cholesterol; 311mg sodium; 11g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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