Okay, I'm changing my rating from 2 to 3 stars. It's a good solid recipe and the flavors were better after a day in the fridge. Here are the changes I made. I used a preheated wok - this gave the sprouts a little char which added some flavor. If you do this, don't put the garlic and onions in first. Put them in shortly after the brussel sprouts or they will burn. I also used grapeseed oil as it has a higher smoking temp. I also omitted the pecorino which I'm sure would have made this even better.
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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