Cut all of your brussels sprouts in half.
After that quick step, you’ll want to grab a large skillet, place it over “Medium” heat, and add in your olive oil.
Follow that up by adding in your garlic and freshly-cut brussels sprouts. Let these ingredients cook with another, as you stir them up for about 5 minutes. You’ll know it’s time to proceed onward with the recipe once the brussels sprouts start to brown.
Now, you will add in your wine. Be sure to keep stirring every so often to unstick random browned sections that may start to formulate.
After the wine, toss in your lemon juice, broth, salt, pepper, and thyme. And let everything come to a solid boil.
When it reaches that boiling point, reduce the heat a bit, to allow the elements to simmer amongst each other. Don’t forget to pop the cover on at this point, and leave it alone for close to 10 minutes. Once those sprouts appear to be “fork tender” you will know it’s time to move on.
So, when the brussels sprouts have completed their “simmer session,” stir in your cannabis-infused butter, along with your lemon zest. Keep that heat going until the butter fully melts, at which time you can feel free to spoon some of the potency onto your sprouts.
At this point, you can remove them from the heat, and gently transfer them onto a plate. Top the whole batch of brussels off with some minced parsley, and that’s it, folks!