1 T. olive oil
2 pints (about 1½ lbs total) small Brussels sprouts, trimmed
1 bag (8 oz) frozen small pearl onions, thawed
1 1/2 to 2 C. reduced-sodium chicken broth
1 T. fresh thyme leaves
Salt and pepper

Preheat oven to 350°F. Warm oil in large, heavy, ovenproof skillet over medium heat. Add sprouts; cook 5 minutes, stirring, until slightly golden. Add onions; cook 2 minutes, stirring, until golden. Pour broth into skillet to reach halfway up side of vegetables. Stir in thyme, salt, and pepper. Bring broth to a simmer; transfer pan to oven. Roast 15 to 20 minutes, until a sharp knife easily slides through a sprout. Transfer to serving bowl; serve hot.

Yield: 8 servings
Calories: 70
Fat: 2g
Fiber: 4g