- 12 ounces brussels sprouts
- 1 tablespoon olive oil
- 1/4 cup chopped shallots
- 2 tablespoons chopped parsley
- 1 teaspoon fresh or 1/2 teaspoon dried thyme leaves
- salt and pepper
How to Make It
Rinse and drain brussels sprouts. Cut about 1/4 inch off the stem end of each sprout and begin peeling off the leaves. When difficult to peel farther, trim off another 1/4 inch and continue removing leaves. Repeat to peel all leaves from sprouts; discard cores.
Set a 10- to 12-inch frying pan over medium-high heat; when hot, add olive oil, shallots, brussels sprout leaves, parsley, and thyme. Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes. Add salt and pepper to taste.