Pan-Fried Brussels Sprouts with Shallots and Thyme

Ingredients

• Brussels sprouts

  raw

  1 lb or 453g

• Shallots

  raw

  2 shallot (medium) or 85g

• Olive oil

  1 tbsp or 14g

• Thyme

  dried

  ¼ tsp, leaves or 0.3g

• Salt

  table

  ¼ tsp or 2g

Directions

1. Warm the olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced shallots and cook, stirring, until translucent and lightly golden, 2–3 minutes.
3. Add the halved Brussels sprouts, cut side down, and cook undisturbed until well browned on the cut sides, about 5 minutes.
4. Season with the dried thyme and salt, then toss to combine.
5. Continue cooking, stirring occasionally, until the sprouts are tender and golden, 5–7 minutes more. Serve warm.