SAUTEED BRUSSELS SPROUTS WITH THYME

4 cups Brussels sprouts; trimmed

1 teaspoon olive oil

1/2 teaspoon dried thyme leaves

1/4 cup water

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup fresh flat-leaf parsely; chopped

1. Wash Brussels sprouts thoroughly under cold water; remove discolored leaves. Cut off tem ends; cut sprouts in half.

2. Heat oil in a large, non-stick skillet over medium heat. Add sprouts and thyme; saute 10 minutes. Add water, salt and pepper; cover and cook 3 minutes or until sprouts are tender, stirring occasionally. Remove from heat; stir in parsley.

* CHEF'S NOTE: Wash and trim Brussels sprouts up to two days ahead of time. Buy small, bright-green sprouts with compact heads. Mince or chop fresh herbs in a cup with scissors.

Yields 4 servings (Serving size = 3/4 cup)

CALORIES: 50; PROTEIN: 3g; CARBS: 8g; FAT: 1g; FIBER: 4g; IRON: 2mg; SODIUM: 171mg; CHOL: 0mg; CALC: 44mg.

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