- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 57 Times
Recipe
Choux de Bruxelles Sautés à l’Ail
“It is not really an exaggeration to say that peace and happiness begin, geographically, where garlic is used in cooking.”
Marcel Boulestin, British chef (1878-1943)
When tender, tiny green Brussels sprouts appear in the farmers’ markets, we know it’s a sure sign of autumn. We want warm food then, with forceful, forward flavors, and this dish fills the bill. Rather than cooking the baby cabbages as whole vegetables, I like to peel away and separate the leaves, making for a more elegant and unusual presentation.
Ingredients
- 1 pound Brussels sprouts, trimmed
- 2 tablespoons extra virgin olive oil
- 4 plump, moist cloves garlic, peeled, halved, green germ removed, slivered
- ½ teaspoon fine sea salt
- Freshly ground black pepper
Directions
1. Peel away and separate the leaves of the Brussels sprouts. Discard the cores.
2. In a large skillet, combine the oil, garlic, and salt. Cook over moderate heat, just until the garlic is golden, 2 to 3 minutes. Add the Brussels sprout leaves and cook just until crisp, 2 to 3 minutes more. Season to taste. Serve immediately.
Notes
EQUIPMENT: A large skillet.
© 2007 Patricia Wells
Nutritional Information
Nutritional information is provided by the author.
113 calories per serving
7 g fat
4 g protein
1 g carbohydrates






tophillrd
01.30.12 Flag commentCrazy good, but it takes longer than you might expect to pull sprouts into separate leaves. I kept cutting the ends off about 1/4" at a time to release more leaves. But definitely worth it. I added a sprinkling of Cavender's seasoned salt near the end, which gave it a little more dimension.