I made this last night for dinner and the only thing that I didn't have to put in the dish was onions but I had everything else. The Romano cheese gives it a nice nutty flavor, the garlic gives it such a nice and buttery flavor and smell. It was sooooooooooooooooooo easy to make, and no time at all. I highly recommend this recipe it was fantastic!!
Sautéed Brussels Sprouts with Garlic and Pecorino
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.
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- Calories: 115
- Fat: 4.7g
- Saturated fat: 1.1g
- Sodium: 156mg
- 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
- 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.
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