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
|3||3Tbsp. unsalted butter|
|1||1cup sliced onions|
|2||2tsp. chopped fresh thyme|
|1||1Tbsp. minced fresh garlic|
|2||2lb. Brussels sprouts, sliced (10 cups)|
|Salt and black pepper to taste|
|1||1Tbsp. 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.
Per serving: 94 cal; 4g total fat (3g sat); 11mg chol; 29mg sodium; 12g carb; 5g fiber; 4g protein