| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | c | Brussel sprouts, trimmed and sliced |
| 1 | ts | Olive oil |
| 1/2 | ts | Dried thyme -or- |
| 2 | ts | Minced fresh |
| 1/4 | c | Water |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Fresh parsley, chopped |
INSTRUCTIONS
1. Wash brussel sprouts thoroughly under cold water; remove discolored leaves. Cut off stem ends; cut sprouts in half. 2. Heat oil in a large non-stick skillet over medium heat. Add sprouts and thyme; saute 10 minutes. Add water, salt, and pepper; cover and cook 3 minutes or until sprouts are tender, stirring occasionally. remove from heat; stir in parsley. NOTES : Tip: Should probably use more water. Posted to Digest eat-lf.v096.n258 Recipe by: Cooking Light Magazine, December 1996 From: Mark Brockway <brockway@erols.com> Date: Sat, 28 Dec 1996 09:49:15 -0500
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