Ribbony Brussels Sprouts

Even though these Brussels sprouts cook up in about 10 minutes, you can slice them up to three days in advance so they’re ready when you need them.

Makes: 8 servings (4 cups) Total time: 25 minutes

MELT:
33Tbsp. unsalted butter
11cup sliced onions
22tsp. chopped fresh thyme
11Tbsp. minced fresh garlic
ADD:
22lb. Brussels sprouts, sliced (10 cups)
Salt and black pepper to taste
22Tbsp. water
11Tbsp. red wine vinegar

Melt butter in a large skillet over medium-high heat. Add onions and thyme; cook until translucent, 3–5 minutes. Add garlic and cook until fragrant, 30 seconds.

Add Brussels sprouts and season with salt and pepper, tossing to coat. Add water, cover, and cook sprouts until tender, 4–5 minutes. Stir in vinegar.

Nutrition Information
Per serving: 94 cal; 4g total fat (3g sat); 11mg chol; 29mg sodium; 12g carb; 5g fiber; 4g protein