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Sautéed Brussels Sprouts with Garlic and Olive Oil

Updated February 23, 2016
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“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

CostInexpensive

Easy

Total Timeunder 30 minutes

One Pot MealYes

Recipe Courseside dish

Dietary Considerationvegan

Five Ingredients or LessYes

Mealdinner

Taste and Texturegarlicky

Type of Dishvegetable

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

Instructions

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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