Recipe - Sauteed Brussel Sprouts With Thyme

4 cup Brussel sprouts, trimmed and
cut or sliced up
1 teaspoon Olive oil
One half teaspoon Dried thyme or
2 teaspoon Minced fresh
One fourth cup Water
One fourth teaspoon Salt
1/8 teaspoon Pepper
One fourth cup Fresh parsley, chopped

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 nonstick 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 eatlf.v096.n258

Recipe by: Cooking Light Magazine, December 1996

From: Mark Brockway brockway@erols.com

Date: Sat, 28 Dec 1996 09:49:15 0500