Source: dLife

Fresh Brussels sprouts pan roasted with fresh thyme and olive oil.

Servings

4 cup Brussels Sprouts, fresh , trimmed
1 tsp olive oil
2 tsp fresh thyme , minced (or 1/2 teaspoon dried)
0.25 cup water
0.25 tsp salt
0.12 tsp black pepper
0.25 cup chopped parsley (fresh flat leaf )

1 Rinse Brussels sprouts under cold water. Cut off stems and discolored leaves. Slice sprouts in half.
2 Pour oil in a frying pan and heat over medium heat. Cook sprouts and thyme 10 minutes. Stir in water, salt, and pepper; place lid on pot, and cook 3 minutes or until sprouts are soft, stirring often. When ready to serve, top with parsley.

For easier prep, follow these tips: Wash and trim Brussels sprouts up to two days ahead. Buy small, bright-green sprouts with compact heads. Mince or chop fresh herbs in a cup with scissors.