1 cup reduced-sodium chicken broth or “no-chicken” broth
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
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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