• 4 servings, 3/4 cups eachIngredients
    • 1 tablespoon extra virgin olive oil
    • 2 shallots, sliced
    • 1 pound Brussels sprouts, trimmed
    • 1 cup reduced-sodium chicken broth
    • 1-1/2 tsp chopped fresh thyme or 1/2 teaspoon dried
    • 1/4 tsp salt
    • 1/4 tsp freshly ground pepper
    InstructionsHeat 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.