Eosinophilic Esophagitis Friendly Sautéed Brussels Sprouts with Herbs
Total time25 min
Prep time10 min
Cook time15 min
5.0(16)
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- ½ tsp salt
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the Brussels sprouts cut-side down in a single layer and cook undisturbed for 5–6 minutes, until the cut faces are deep golden brown.
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