Sautéed Garlic Brussel Sprouts
- Prep Time: 10 minutes
- Cooking Time: 20-30 minutes
- Serves: 3
I never thought I would voluntarily touch a brussel sprout. Not so much because I’d ever had a bad experience with them, in fact I think they’re very cute—they look like little baby cabbages. We just never ate them when I was growing up, and they have such a bad reputation. I don’t know why; it turns out they’re quite good. They have a bit of a kick, which mellows as you cook them and is a nice contrast to the seasonings and olive oil.
This simple recipe makes it easy to add a healthy new side dish to your repertoire, and the leftovers are perfect for open-door refrigerator munching.
- Part of Meal: Side
- Food Type: Parve
- Service Temp: Warm
- Special Diet: Vegetarian
- 2 tablespoon(s) olive oil
- 2 clove(s) garlic, chopped or pressed
- 1 10 oz. container of brussel sprouts, bases cut off, quartered
- 1/4 teaspoon(s) kosher salt
- Pepper, to taste
1. Heat the olive oil in a large sauté pan over medium-low heat
2. Sauté the garlic for two minutes
3. Add the brussel sprouts, salt, and pepper to taste. Stir to coat.
4. Sauté the brussel sprouts for 20-30 minutes, depending on how firm you like them. Stir every couple of minutes to make sure they don’t stick to the pan. Cook until partially browned and until they can be easily pierced by a fork.