Options

Format:
Include:
PRINT
See more
Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

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. 

Cooking Light MARCH 2011

  • Yield: 4 servings (serving size: about 1 cup)
  • Total:20 Minutes

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.

Nutritional Information

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

Go to full version of

Sautéed Brussels Sprouts with Garlic and Pecorino recipe

advertisement