Total Time
20 Mins
4 servings (serving size: about 1 cup)
Photo: John Autry; Styling: Leigh Ann Ross

How to Make It

Heat olive oil in a large skillet over medium-high heat. Add thyme, garlic, and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Add black pepper and salt. Sprinkle with pecorino Romano cheese.

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