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Add a photoThis is a simple, tasty side dish to add to your menu. I've adapted it from Marcella Hazan's recipes for other vegetables. It tastes GREAT with Brussel Sprouts. Broccoli is good too.
Ingredients
Directions
- Boil Brussel Sprouts for 10-15 minutes depending on desired crunchiness.
- While boiling, chop garlic
- Put olive oil and chopped garlic into a large saute pan
- Remove sprouts and put into large bowl, cover with cool water
- On a large cutting board, cut sprouts in half once cool
- Saute garlic over medium heat until it is golden brown (~1 min)
- Put sprouts in pan an saute approximately 2 min, then turn sides an saute for another 2 min
- Add salt and pepper to taste and serve.
- Add grated parmesan cheese if desired.
- Let them sit for a little bit after they are finished cooking to maximize the flavor. Yummy cold as leftovers too!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 83 | 59% |
| Total Fat 9.41g | 12% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 534mg | 15% |
| Total Carbs 12.59g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.01g | 2% |
| Protein 4.68g | 7% |
Menus and Pairings
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Goes Well With: pasta, beef, chicken
Wine and Drink Pairings: Estancia Cabernet sauvignon
Reviews
February 4, 2008
I love this dish! I like to saute shallots in the olive oil, then add garlic and brussel sprouts. Occasionally I'll also add chopped, toasted walnuts.I've cooked/tasted this recipe!This is a variation1 person likes this review
February 4, 2008
If you like Brussel Sprouts, you'll love this dish. I cooked it in a wok, which was a poor choice. Should have fried the sprouts in a wide pan to really get them all crispy. Will do it next time.I've cooked/tasted this recipe!This is a variation
June 14, 2008
Made this one last night for dinner. It was the first time I worked with Brussel Sprouts and I am glad I did. Delicious Recipe!
I also added some lemon juice, breadcrumbs and roasted almond powder for some texture. Really good...I've cooked/tasted this recipe!This is a variation
August 31, 2009
This sounds delicious john, I am going to have to try this recipe,I've cooked/tasted this recipe!
December 17, 2009
I just made this the other night...sauteing with oil, chopped garlic, salt & pepper is my standard way of cooking many green (and often leafy) vegetables, including brussel sprouts, broccoli, asparagus, & most Chinese/Asian green leafy vegetables. I've even done this with salad/iceberg lettuce that is starting to get a little wilted. If you want an Asian flavor, add a dash of oyster sauce or soy sauce and sesame oil at the very end.
I usually DON'T blanch/boil the brussel sprouts--just clean (the water clinging to it helps it cook), cut each sprout in 1/2, and toss into the hot oil/garlic in the pan. Add liquid (water or broth or even white wine) a little at a time until sprouts are soft enough and have browned a bit. Cooking it this way ensures more caramelized/crisp sprouts.I've cooked/tasted this recipe!This is a variation4 people like this review
February 8, 2011
I love sauteed brussel sprouts! They are a requested dish at every Thanksgiving meal at my house. The main difference in yours and mine is that I simply shred raw sprouts, sautee them in olive oil and garlic and add roasted pignoli nuts to finish them (along with salt and freshly ground pepper to taste.) Everyone who tries them becomes a convert, even those who say they hate brussel sprouts! They are so sweet and yummy!I've cooked/tasted this recipe!This is a variation-
February 23, 2011
Added celery and onion. A day or so later made a delicious omelette with the leftovers!I've cooked/tasted this recipe!This is a variation
April 19, 2012
I just used the sprouts, wish I had made more, kids ate them all.I've cooked/tasted this recipe!
Comments
April 15, 2012I think Brussel Sprouts get a bad rap. I love the addition of the garlic. I think simple is better. I cant wait to try this with broccoli.1 reply
March 25, 2008Hey John! Thanks to this recipe (with shallots added) my kids ate brussel sprouts for the first time. Jordyn said, "Wow, these are actually really good."- March 24, 2008Have you tried making this recipe with other vegetables? What do you think would work?1 reply
