Brussels sprouts are having a moment.
For many years, Brussels sprouts were mostly purchased frozen and reheated in the microwave. This is totally fine, because consuming vegetables in any form – fresh, frozen or canned – is amazing, but I can’t say this method does much for the taste, aroma and texture of Brussels sprouts.
Now, there are endless recipes for cooking with fresh Brussels sprouts and you can find them in pretty much every grocery store – front and center.
I think they taste really, really delicious when sauteed until golden brown and crispy in an oiled cast iron pan and finished with garlic, salt and pepper. It doesn’t get simpler than that, but these Brussels are uber-tasty.
You may even have to fight over who gets the little leftover crispy leaves because they basically taste like potato chips but with loads of nutrition.Print
Extra crispy Brussels sprouts with a hint of garlic.
- 3 Tbsp. oil
- 2 lbs. fresh Brussels sprouts, trimmed and halved
- 4 cloves garlic, minced
- ½ tsp. coarse salt
- ½ tsp. ground black pepper
- 2 tsp. balsamic vinegar (optional)
- Heat oil in a large cast iron or non-stick skillet to medium. Once hot, add the Brussels sprouts flat side down. Let cook 4-5 minutes or until lightly browned. Use tongs or a spatula to flip the Brussels sprouts and cook on the other side 4-5 more minutes or until lightly browned and crisp.
- Stir in garlic, salt and black pepper and cook an additional 30-60 seconds or until garlic is fragrant. Stir in the balsamic vinegar, if using.
Cooking Tip: Try not to stir the Brussels sprouts too frequently while they cook. Let them hang out in the hot oil until they’re browned and crispy, then turn or stir.
Substitution Tip: Add a slice of cooked, crumbled bacon as a garnish (optional).
- Serving Size: 1/4 of recipe
- Calories: 116
- Sugar: 1g
- Sodium: 212mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Brussels sprouts, vegetables, side dish, greens