Roasted Brussels Sprouts With Pearl Onions And Fresh Thyme
- 1 Tbsp olive oil
- 2 pints (about 11/2 lbs total) small Brussels sprouts, trimmed
- 1 bag (8 oz) frozen small pearl onions, thawed
- 11/2 to 2 cups reduced-sodium chicken broth
- 1 Tbsp fresh thyme leaves
- Salt and pepper
- Make-ahead tip: Sprouts can be trimmed one day in advance. Cook the sprouts and onions just before serving.
- Preheat oven to 350u0b0F. Warm oil in large, heavy, ovenproof skillet over medium heat. Add sprouts; cook 5 minutes, stirring, until slightly golden. Add onions; cook 2 minutes, stirring, until golden. Pour broth into skillet to reach halfway up side of vegetables. Stir in thyme, salt, and pepper. Bring broth to a simmer; transfer pan to oven. Roast 15 to 20 minutes, until a sharp knife easily slides through a sprout. Transfer to serving bowl; serve hot.
olive oil, pints, pearl onions, chicken broth, thyme, salt
Taken from www.epicurious.com/recipes/member/views/roasted-brussels-sprouts-with-pearl-onions-and-fresh-thyme-1212660 (may not work)