Into a large skillet over medium-high heat, add 1 tablespoon olive oil. When the oil is hot, add the shredded Brussels sprouts. Cook, stirring frequently, until tender, about 3 minutes. Remove from heat and set aside.

Into a large pot over medium-high heat, add the remaining 1 tablespoon olive oil. Add the celery and onion. Cook for 3 minutes, stirring frequently until onions are softened. Add the garlic, rosemary, thyme, and black pepper. Continue cooking for an additional 30 seconds.

Stir in red potatoes and chicken-style broth. Bring to a boil then reduce heat to low. Simmer for 10 minutes, or until potatoes are fork-tender. Stir in the cooked Brussels sprouts.

Adjust seasoning to taste and serve hot.