Sautéed Brussels Sprouts w/ Thyme & Parmesan

Slicing Brussels thinly can make them “easier to like.” I can’t guarantee your kids will gobble them, but they might! Finished with shaved parm and a touch of apple cider vinegar, they’re actually very tasty. Let’s get these adorable mini cabbages cooking.

2-3 tablespoons olive oil

4 cups Brussels sprouts, sliced thin, tough end removed

2 garlic cloves, minced

a few sprigs of thyme, chopped (optional)

a splash of apple cider vinegar (I recommend Bragg’s raw with the mother)

a handful of shaved parmesan cheese (optional)

Coat the bottom of a hot skillet with olive oil. Add the Brussels sprouts and a pinch of salt. Sauté a few minutes, pushing around a bit with a wooden spoon, until slightly browned in spots.

Add the garlic and thyme. Cook for two more minutes and then remove from heat. I pop a piece in my mouth to make sure it’s tender enough (just like pasta!).

Drizzle a small amount of apple cider vinegar and stir. Taste. If it needs more acid, add a few more drops of the a.c.v.

Sprinkle parm on top, if using, and enjoy!