Sauteed brussel sprouts with thyme
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Brussel sprouts, trimmed and sliced |
| 1 | teaspoon | Olive oil |
| ½ | teaspoon | Dried thyme -or- |
| 2 | teaspoons | Minced fresh |
| ¼ | cup | Water |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Fresh parsley, chopped |
Directions
1. Wash brussel sprouts thoroughly under cold water; remove discolored leaves. Cut off stem ends; cut sprouts in half.
2. Heat oil in a large non-stick skillet over medium heat. Add sprouts and thyme; saute 10 minutes. Add water, salt, and pepper; cover and cook 3 minutes or until sprouts are tender, stirring occasionally. remove from heat; stir in parsley.
NOTES : Tip: Should probably use more water.
Posted to Digest eat-lf.v096.n258 Recipe by: Cooking Light Magazine, December 1996 From: Mark Brockway <brockway@...> Date: Sat, 28 Dec 1996 09:49:15 -0500