Thyme-Braised Brussels Sprouts

7 Reviews
From: EatingWell Magazine September/October 2010

Brussels sprouts braised in broth and thyme is a surprisingly simple preparation that yields rich and savory results.

Ingredients 4 servings

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  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, sliced
  • 1 pound Brussels sprouts, trimmed
  • 1 cup reduced-sodium chicken broth or “no-chicken” broth
  • 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

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  • Ready In

  1. 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.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 88 calories; 4 g fat(1 g sat); 3 g fiber; 11 g carbohydrates; 4 g protein; 80 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 1092 IU vitamin A; 78 mg vitamin C; 50 mg calcium; 2 mg iron; 311 mg sodium; 480 mg potassium
  • Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (22% dv), Folate (20% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1 fat

Reviews 7

June 13, 2015
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By: EatingWell User
Not bad for a quick meal I was expecting something pretty special judging from the other reviews. Admittedly I am in the running for world's worst cook, but it didn't turn out that great for me. I used onions instead of shallots, black pepper, and dried thyme instead of fresh as I couldn't get any fresh. I didn't have a skillet either, so I had to simmer the dish uncovered, which probably reduced the flavour somewhat. My first mistake was probably heating the sprouts before preparing the broth, because by the time I had the broth ready, the sprouts where not brown in spots, but black in one spot, LOL. Anyhow, I simmered the lot uncovered and had to do it for 20 minutes as some weren't thoroughly cooked at 15. My conclusion: the broth wasn't too bad, the brussel sprouts tasted pretty much like brussel sprouts. I think if I do this recipe again, I will remove everything to a saucepan after browning the sprouts so I can cover it. And I might cut the sprouts in half so they absorb more of the broth.
February 27, 2014
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By: EatingWell User
Toddler Approved! My two year old daughter just ate an entire of plate of these! After one bite, she declared it Delicious! I used half a red onion instead of shallot. Pros: Quick, healthy, tasy
May 02, 2013
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By: EatingWell User
Very, very good. The whole family loved them. I used half a sweet white onion instead of shallots and used more fresh thyme. Tasted great w/ chicken.
April 17, 2013
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By: EricaSea
Quick, easy, & delicious! Quick, easy, & delicious! I used yellow onion instead of shallots and added minced garlic. Turned out great!
December 02, 2012
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By: EatingWell User
Just wonderful This was as good as roasted sprouts in 1/3 the time. Just plain good. Not sure how big the shallots were that the original writer used... But I made half the recipe, used one shallot and when observing the portions decided to use only half my shallot. Chopped shallot was under 1/2 a cup. Pros: Just great. Excellent method for brussel sprouts Cons: How big a shallot
November 15, 2010
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By: EatingWell User
This was absolutely delicious. I toasted sunflower seeds and tossed them on top and served this as a main course with a side of corn. The only things I did differently were substituting the vegetable broth for the chicken broth to make it vegetarian-friendly & using only 1 shallot (I only had 1 on hand). There's almost none left! Thank you so much for this marvelous recipe!
November 11, 2010
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By: dmbsoul
Delicious, delicious, delicious!!!!!!! Thinly sliced a quarter of a yellow onion instead of a shallot, still turned out brilliant. I love brussels sprouts!!!!!