Submitted by: Monica West
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 4
I love oven roasted brussel sprouts but this is a new way I've tried and I love it!
1 c. chicken broth
1 1/2 tsp. fresh thyme
1/4 tsp. sea salt
1/4 tsp. black pepper
1 tbsp. coconut oil
2 shallots
1 lbs. brussels sprouts
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.
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