Heat the butter in a large pan over a medium heat. Finely slice the garlic and add to the pan along with the onion and sweat until tender.
Trim and slice the sprouts in half and add to the pan along with the thyme and stir well.
Add the stock and bring to a simmer for 4 minutes until the sprouts are just tender.
Add in the heavy cream and season with salt and pepper. Stir to combine and simmer gently until thickened – about 5 minutes. Serve immediately.
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