I’m not sure what all the craziness and dislike is about when the subject of Brussels Sprouts comes up. Sure, they aren’t my most favorite veggie on the planet, but if you cook them right they are definitely edible. This is my second favorite way to eat them (my most favorite way is roasting them). The garlic, olive oil, and minimal amount of salt and pepper really make these good. The amount of garlic you add to the skillet is adaptable to your taste. The recipe calls for 4 cloves of garlic. I minced mine and the garlic taste was pretty strong. I love garlic, so it didn’t bother me much, but if you’re not a HUGE fan of garlic . . . just reduce the amount to 2 cloves and it should be enough to enhance the sprouts without an overpowering garlic flavor.
Try adding these to your healthy menus at the first of our new year! The health benefits will be worth it, and you’ll be pleasantly surprised to find that Burssels Sprouts aren’t that bad.
Sautéed Brussels Sprouts with Garlic
Adapted from Skinnytaste.com
2 lb brussels sprouts (weight after outer leaves and stems removed)
1 1/2 tablespoons extra virgin olive oil
4 cloves garlic, minced or sliced thin
kosher salt and fresh ground pepper
With a large sharp knife (or with a food processor with grated blade attached), finely shred the brussels sprouts after thoroughly washing.
In a deep heavy saute pan add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.
Nutritional Information (Per Serving = 1/2 Cup)
Fat: 1.7g (0.3g)