I can’t believe that next week is already Thanksgiving! How incredibly fast the time flies, at times! In preparation for the great day of thanks, the sharing of food with family, friends and those in need, I like to look for a new recipe to add to the table. Each year I make my favorite mashed sweet potatoes served in navel orange “bowls” and choose a new recipe for the second dish. This brussels sprout dish is simple, while packing in flavor, Vit C, VIt A and folate. With so many calorically dense options on the holidays, try to add in a few extra light and healthier options, too.
THYME-BRAISED BRUSSELS adapted from www.eatingwell.com
total time: 20 minutes
servings: 4 (3/4 cup each)
ingredients
- 1 tablespoon extra-virgin olive oil
- 2 shallots, sliced
- 1 pound Brussels sprouts, trimmed
- 1 cup reduced-sodium chicken broth or vegetable broth
- 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon freshly ground pepper
- consider adding toasted slivered almonds to the dish
directions
- Heat oil in a large skillet over medium-high heat.
- Add shallots and Brussels sprouts and cook, stirring often, until the shallots are starting to brown and the Brussels sprouts are browned in spots, 2 to 4 minutes.
- Stir in broth, thyme, salt and pepper; cover and reduce heat to medium-low. Cook until the Brussels sprouts are tender, 10 to 15 minutes.
“We must walk consciously only part way toward our goal, and then leap in the dark to our success.” —Henry David Thoreau
Be Well ~Meg @REJOOVwithMeg
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