Sautéed Brussels Sprouts with Garlic and Olive Oil

Updated February 23, 2016
This image courtesy of Joseph DeLeo

“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.

EQUIPMENT: A large skillet.

4 servings

Cooking Methodsauteeing



Total Timeunder 30 minutes

One Pot MealYes

Recipe Courseside dish

Dietary Considerationvegan

Five Ingredients or LessYes


Taste and Texturegarlicky

Type of Dishvegetable


  • 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


Peel away and separate the leaves of the Brussels sprouts. Discard the cores.

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.


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Crazy 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.


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