← Back to Search Results
sauteeing French
Sautéed Brussels Sprouts with Garlic and Olive Oil

Photo by: Joey De Leo
Comments: 1
 

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.

Yield: 4 servings

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

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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.

 

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
food-to-live-by Food to Live By
by Myra Goodman
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-explorations Baked Explorations
by Matt Lewis
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
west-coast-cooking West Coast Cooking
by Greg Atkinson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?