Sauteed Brussel Sprouts and Garlic

Posted on Mar 17 2011 - 2:18am by Mike Lieberman

Brussel sprouts are the vegetable that everyone likes to make fun of for some reason (that’s likely dumb). This recipe is a quick and simple way to enjoy them and you can make it in bulk for the week.

This recipe is dairy and gluten free.

    Here’s what you’ll need:
  • Half to one pound of brussel sprouts
  • 6-8 cloves of garlic
  • tablespoon of olive oil
  • tablespoon of apple cider vinegar
  • Dash of sea salt and black pepper
  • Teaspoon of raw honey
    How to make:
  • Cut off the knubby part of the brussel sprouts and place in food processor
  • Pulse the brussel sprouts in a food processor 6-8 times
  • Peel and quarter the garlic
  • Pour olive oil over into a pan and heat up
  • Add garlic and sautee for a 3-4 minutes
  • Add brussel sprouts and sautee for another 5 mintues
  • Add salt, pepper and 3/4 cup of water
  • Sautee for another 5 minutes or so until the water is evaporated
  • Add apple cider vinegar and drizzle with raw honey
  • Mix up and serve

What’s your favorite brussel sprout recipe?


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  • Kip

    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.

  • Mike Lieberman


  • Amanda Howe

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

  • Melissa

    This is probably a better way to make brussel sprouts than my usual brussel sprouts coated in bacon method. That’s right, bacon. Chop up and fry a pound of bacon. Remove bacon and saute brussel sprouts in bacon grease. Re-add bacon chunks to the brussel sprouts and serve.

    If your heart isn’t in pain (medically) and your taste buds rejoicing after this, you’re doing it wrong.

  • Duane Romanell

    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.

  • Mike Lieberman

    Are you going to share the reasons or just leave us all hanging?

  • Mike Lieberman

    What can’t you wrap in bacon?

  • Mike Lieberman

    Nice. I’ll have to saute them.

  • Jennifer

    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.

  • Mike Lieberman

    Pretty sure your farmers market should have them. The garlic and sweetness go well with this recipe.

  • Cawooda

    Hey Urban Gardener
    I just discovered your blog when I started twittering just last week. I’m really inspired by what you are doing. This is both because you are doing it in such a small space and because you are so generous with your knowledge and skills.

  • Mike Lieberman

    Nice. Glad we could connect.

  • Denimflyz

    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

  • Mike Lieberman

    I’ll have some. Thanks.

  • Chris Nelder

    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.

  • Mike Lieberman


  • Martin Kumquat

    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 Lieberman

    Nice. Lemme know how you likes.

  • Donald Calvin Joseph Rice

    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.

  • Mike Lieberman

    Nice I’ll have to steam them the next time I get some. Glad you enjoyed.

  • Wabpita

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

  • Mike Lieberman

    It can truly be vegan with the honey. Some “vegans” consume raw honey.

  • SRMeyers

    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.

  • Mike Lieberman

    Nice. Glad you and the kids liked.