Sautéed Brussels Sprouts with Garlic and Pecorino

Photo: John Autry; Styling: Leigh Ann Ross
Take the flavor of Brussels sprouts to a new level with the addition of six cloves of garlic and pecorino Romano cheese. The total cooking time is only 20 minutes. 

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 115
Fat 4.7 g
Satfat 1.1 g
Sodium 156 mg

Ingredients

1 teaspoon olive oil
1/4 teaspoon dried thyme
6 garlic cloves, sliced
1 cup prechopped onion
1/3 cup fat-free, lower-sodium chicken broth
1 pound Brussels sprouts, trimmed and halved
1/4 teaspoon black pepper
1/8 teaspoon salt
2 tablespoons shaved pecorino Romano cheese

Preparation

1. 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.

Note:

David Bonom,

March 2011