Sauteed Brussel Sprouts and Garlic

Just was introduced to brussel sprouts and had some big resistance to try this recipe but it is pretty good.

Cut the sprouts in half top to bottom.
Cover in oil, salt, pepper, and whatever seasoning you want.

Put in oven on a cookie sheet for 15 minutes on 425.
Flip/stir and put in for another 15 minutes.
Put on a dash of balsamic vinegar
put in for another 5 minutes.

They come out crunchy like chips on the outside.

I’ll have you know I have intelligent reasons for making fun of brussel sprouts.

The Mrs. and I generally douse them in olive oil, chop some garlic and toss, then put them in a casserole dish with a sprinkle of sea salt on top, and roast them. Simple and deelish. Will have to try the saute method.

What can’t you wrap in bacon?

I like almost all vegetables, but I’m not a huge fan of brussels sprouts. I’ve finally learned to cook them so they aren’t inedibly bitter, but your recipe sounds actually good. I wonder if my farmers’ market has them right now.

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I do mine on my big smoker grill. I just prepare them as usual, then put garlic or garlic scapes in, a little onion or chives, mushrooms, (any kind available to your area, I use button or ports) I wrap mine in alum. foil, spray with a little oil or use olive oil and throw on the grill with everything else, great with fish or chick, or pork, or for the veggie just plain off the grill. Yummmm

1. Cut off the butt end of the sprouts and remove a few outer leaves if ugly or loose. Slice sprouts lengthwise from top to bottom.
2. Put about 1/4″ of water in an iron skillet, along with a few tbsp of olive oil. Then lay in the sprouts, cut face down. Cover and steam on med-high heat for about 10 mins or until the water has evaporated.
3. Add a few cloves of minced garlic and swirl everything around in the pan so that the garlic gets infused into the oil. Turn heat down to low. Shake some red pepper flakes on top, along with a little salt & fresh cracked pepper.
4. When the sprouts begin to get golden brown on the cut faces, toss the pan so everything gets well mixed. Sautee another minute or so and serve.

Simple and delicious. All the bitterness is gone and the light toasting of the sprouts and garlic gives a great nutty flavor.

I love brussel sprouts. Actually, all vegetables and fruits. I like brussel sprouts and asparagus baked. Drizzle some olive oil and sprinkle a bit of salt and pepper, then toss into the oven until a bit crispy. I’m going to try this recipe, though.

mike, gave this a try, and it was really good. thanks for the tip.

my usual way to cook sprouts has been to trim the sprouts, quarter them, then steam cook them until bright green. i then add butter, horseradish, sea salt, and black pepper. makes them a bit spicy because i like strong horseradish.

Sounds delicious but it is not truly vegan once you add the honey.

Thanks for this recipe! Sprouts have pretty much been the one vegetable I never craved. Didn’t hate them…just didn’t really ever think “Mmmmm, brussels sprouts,” you dig? My 5 year old daughter and I made them together for dinner, and we both loved them. Have to say, they were even better leftover for lunch the next day. Yum.