Yield
4 servings (serving size: 3/4 cup)

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.

How to Make It

Step 1

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

Step 2

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.

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