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sauteeing French
Sautéed Brussels Sprouts with Garlic and Olive Oil Recipe-4379

Photo by: Joey De Leo
Comments: 1


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.

Yield: 4 servings


  • 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


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.


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


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  • tophillrd

    01.30.12 Flag comment

    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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