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

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2010




Ingredient Checklist


Instructions Checklist
  • 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 Facts

88 calories; protein 4.3g 9% DV; carbohydrates 10.9g 4% DV; exchange other carbs 0.5; dietary fiber 3.4g 13% DV; sugars 2.6g; fat 4.1g 6% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 1092IU 22% DV; vitamin c 78.2mg 130% DV; folate 79.5mcg 20% DV; calcium 50.1mg 5% DV; iron 1.8mg 10% DV; magnesium 28.1mg 10% DV; potassium 480mg 13% DV; sodium 311.2mg 12% DV; thiamin 0.1mg 14% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Delicious delicious delicious!!!!!!! Thinly sliced a quarter of a yellow onion instead of a shallot still turned out brilliant. I love brussels sprouts!!!!! Read More
Rating: 5 stars
Quick easy & delicious! Quick easy & delicious! I used yellow onion instead of shallots and added minced garlic. Turned out great! Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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 Read More