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Brussel Sprouts Sauteed in Garlic & Olive Oil Recipe
by John Spottiswood

Brussel Sprouts Sauteed in Garlic & Olive Oil

This 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.

Rating: 4.5/5
Avg. 4.5/5 24 votes
Prep time: Italy Italian
Cook time: Servings: 6

Goes Well With: pasta, beef, chicken

Wine and Drink Pairings: Estancia Cabernet sauvignon


  • 2 lbs Brussel Sprouts
  • 1 tbsp chopped garlic
  • 1/4 cup extra virgin olive oil
  • Salt & Pepper to taste


  1. Boil Brussel Sprouts for 10-15 minutes depending on desired crunchiness.
  2. While boiling, chop garlic
  3. Put olive oil and chopped garlic into a large saute pan
  4. Remove sprouts and put into large bowl, cover with cool water
  5. On a large cutting board, cut sprouts in half once cool
  6. Saute garlic over medium heat until it is golden brown (~1 min)
  7. Put sprouts in pan an saute approximately 2 min, then turn sides an saute for another 2 min
  8. Add salt and pepper to taste and serve.
  9. Add grated parmesan cheese if desired.
  10. Let them sit for a little bit after they are finished cooking to maximize the flavor. Yummy cold as leftovers too!