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Preheat your oven to 350'F.
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Or, use your bbq.
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Either will work.
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In a large oven/bbq.
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proof skillet warm your olive oil over medium heat.
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Clean your brussels sprouts and prepare your shallots.
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I cut the ends off the sprouts and removed the papery coating from the shallots.
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Cut the shallots into large pieces.
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Put the brussels sprouts into the warmed oil and saute until you get dark spots on the outer part of the sprouts.
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Should take about 6 mintues.
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Add the chopped shallots and cook for about 2 more minutes until the shallots have the same dark markings on them as the sprouts.
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Add in the broth.
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In any case, the broth should reach 1/2 way up the side of the vegetables.
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So judge accordingly.
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Stir in the thyme, salt and pepper.
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I picked my thyme out of the garden just before I added it, that gave it an amazing flavour.
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Bring the broth up to a good simmer and transfer it to the oven or bbq.
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It should take about 20 minutes to cook the sprouts until they are fork tender.
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Remove from the oven/bbq.
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after done and put the lid on and let the pot sit.
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The sprouts will cook a little more.
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If you don't want to cover them, just let them sit for a few minutes.
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Transfer to a nice dish and serve with the sour cream or balsamic vinegar if using.
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Bon Appetit.
