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Categories:Viewed: 31 - Published at: 8 years ago
Ingredients
- 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
Method
- Heat olive oil in a large skillet over medium-high heat. Add thyme, garlic, and onion to pan; saute 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.
