Sautéed Brussels Sprouts with Thyme

Cooking Light
Tips: Wash and trim Brussels sprouts up to two days ahead. Buy small, bright-green sprouts with compact heads. Mince or chop fresh herbs in a cup with scissors.
4 servings (serving size: 3/4 cup)


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4 cups trimmed Brussels sprouts
1 teaspoon olive oil
2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh flat-leaf parsley


Wash Brussels sprouts thoroughly under cold water; remove discolored leaves. Cut off stem ends; cut sprouts in half.

Heat oil in a large nonstick skillet over medium heat. Add sprouts and thyme; sauté 10 minutes. Add water, salt, and pepper; cover and cook 3 minutes or until sprouts are tender, stirring occasionally. Remove from heat; stir in parsley.

Created date

October 2003

Nutritional Information

Calories 50
Caloriesfromfat 25 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 3.1 g
Carbohydrate 8.3 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 171 mg
Calcium 44 mg