Brussels sprouts braised in broth and thyme is a surprisingly simple preparation that yields rich and savory results.


  1. 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.


© Meredith Corporation. All rights reserved. Used with permission. For more recipes go to