Thyme-Braised Brussels Sprouts

I am very lucky--everyone in the family (well, except the littlest guy) LOVES brussels sprouts. Most of the time I just get a frozen bag of sprouts and boil them like the package tells me to. Sometimes, though, I get fancier and use fresh brussels sprouts. This recipe turned out so tasty! I'm looking forward to getting brussels sprouts in the CSA, so it will be nice to have a few tasty recipes on hand (coming soon...roasted brussels sprouts--you won't believe how awesome they are!). This recipe for braised sprouts is one I will definitely use again.

• Thyme-Braised Brussels Sprouts
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• 1 tablespoon extra-virgin olive oil
• 2 shallots, sliced (*you can substitute onions)
• 1 pound Brussels sprouts, trimmed
• 1 cup reduced-sodium chicken broth or “no-chicken” broth (I used veggie stock)
• 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
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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, 2 to 4 minutes. Stir in broth, thyme, salt and pepper; cover and reduce heat to medium-low. Cook until the Brussels sprouts are tender, 10 to 15 minutes.

Per serving: 88 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 311 mg sodium; 480 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (22% dv), Folate (20% dv).

Source: www.EatingWell.com