Photo: John Autry; Styling: Leigh Ann Ross
Total Time
20 Mins
4 servings (serving size: about 1 cup)

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. 

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.

Ratings & Reviews

man0fsteel's Review

March 12, 2014
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.

Rena04's Review

May 31, 2012
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!!

SamanthaJudge's Review

November 22, 2011
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!