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Old 03-02-2009, 06:02 PM
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Default Brussels Sprouts w/ Pearl Onions (south Beach)

Brussels Sprouts w/ Pearl Onions (south Beach)

1 tablespoon olive oil
2 pints (about 1˝ pounds total) small Brussels sprouts, trimmed
1 bag (8 ounces) frozen small pearl onions, thawed
1˝ to 2 cups reduced-sodium chicken broth
1 tablespoon fresh thyme leaves
Salt and pepper

Preheat oven to 350°F. 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. Cook 15 to 20 minutes, until a sharp knife easily slides through a sprout. Transfer to serving bowl; serve hot.
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