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.
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
How to Make It
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.
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.
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!!
This recipe was faster than roasting brussel sprouts, but just as delicious as if they were roasted. I would recommend this for a fast side of delicious brussels. Its especially pleasing if you are a vegetarian. I made it with a side of Trader Joe's quinoa!
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