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Braised Brussel Sprouts In No Thyme

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Braised Brussel Sprouts in No Thyme
2008-08-08 Side Dish
5 92

Even the most reluctant veggie eater will love brussel sprouts sauted with olive oil, garlic and lemon juice.

  • Servings: 4


2 Tbsp Olive Oil
20 Brussel Sprouts, stemmed
2 cloves Garlic, minced
½ cup White Wine
½ cup Chicken Broth
½ Lemon, juiced and zested
½ tsp Dried Thyme
2 Tbsp Unsalted Butter
½ tsp Sea Salt
Fresh Cracked Pepper, to taste
3 Tbsp Fresh Parsley, minced


Heat oil in a large skillet over medium heat. Add garlic and let cook one minute being careful not to burn. Add brussel sprouts and pan sear until lightly browned, 5-7 minutes, stirring often. Deglaze pan with white wine, scraping all bits from bottom of pan. Add broth, lemon juice, zest, dried thyme, salt and pepper. Stir to combine flavors, reduce heat to a simmer, cover, and let cook 12-15 minutes until tender. Add butter to make a creamy sauce and garnish with fresh parsley just before serving.

Helpful Tips:

Optional to garnish with grated Parmesan. This dish pairs perfectly with oven roasted chicken and a simple angel hair pasta.