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Time: 15 minutes
Serves: 4
Option: Skillet-Braised Brussels Sprouts with Fennel Add 1 small, thinly sliced fennel bulb with the shallots and 1 tablespoon chopped fennel fronds with the lemon juice and butter.
2 teaspoons olive oil
1 pound Brussels sprouts, trimmed and halved
2 shallots, halved and sliced thin
1 teaspoon minced fresh thyme
salt and pepper
1 cup chicken broth
2 teaspoons fresh lemon juice
1 tablespoon unsalted butter
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