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 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
How to Make It
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.