B and I eat a lot of broccoli. It’s my favorite vegetable to serve when I have a meat/fish meal and want a quick vegetable. I like to follow the rule of making sure that my plate is at least 1/2 vegetables, so when I’m feeling unispired, it’s very easy to open up a bag of frozen broccoli, saute it with some spices, and call it a day. This is the first time that I’ve tried something similar with brussels sprouts, and B and I both loved it. As soon as I saw the recipe recently at Imagelicious, I knew that I had to try it given our love for broccoli cooked in a similar way. And I’m really glad that I did. These brussels sprouts are crispy and flavorful from the garlic and olive oil, and they’re not at all what most people think of when they think of brussels sprouts. I will happily be eating these often. We added some finely shredded Parmesan on top, and I loved the sharp, nutty flavor that the cheese added.
Sauteed Brussels Sprouts
I used black pepper instead of chili flakes in this recipe, and I omitted the lemon juice and instead used some chicken broth in the cooking. Here’s the recipe as I made it.
12-15 brussels sprouts
Extra virgin olive oil
2 cloves garlic, sliced (I actually minced them, which was a bad idea as they started to burn, so I would slice as the original recipe stated)
Black pepper and kosher salt
1/8 – 1/4 cup chicken broth
Parmesan cheese, finely shredded, if desired
1. Cut the end off of each brussels sprout.
2. Cut the brussels sprouts in half. Save any outer leaves that fall off to add to the saute pan.
3. Heat the olive oil together with the garlic over medium high heat.
4. Add the brussels sprouts cut-side down into the pan, along with any of the extra leaves, and season with salt and pepper. Let cook for 2-3 minutes.
5. Add the chicken broth, cover, and let cook for approximately 5 minutes. Remove the lid, and let cook until the chicken broth evaporates and the brussels sprouts are nicely browned on the bottom.
6. Serve the brussels sprouts topped with finely grated Parmesan, if desired.