2 tablespoons extra virgin olive oil
1 pound Brussels sprouts, trimmed and cut in half lengthwise
3 garlic cloves, minced
7-8 fresh thyme sprigs
? cup vegetable stock
? cup white wine
coarse sea salt
Coat a large saut? pan with the olive oil. Add Brussels sprouts, arranging them cut side down in one snug layer. Turn heat to high and saut? until cut side is lightly browned, 2-3 minutes. Add garlic and thyme. Saute for about 2 minutes, or until garlic is fragrant, stirring to evenly distribute garlic and thyme sprigs. Add vegetables stock, wine, and 1 teaspoon salt. Bring to a boil and stir well. Immediately lower heat to low, cover, and braise until the Brussels sprouts are very tender, about 7 minutes. Remove from heat and remove thyme sprigs.
Season with additional salt and white pepper to taste. Serve hot.