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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 4.7g
  • Saturated fat: 1.1g
  • Sodium: 156mg

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. 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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