1/2 lb brussels sprouts, cut in half lengthwise
5 cloves garlic, smashed
1 tablespoon butter
1 tablespoon olive oil
In a saucepan with a lid, heat oil and butter. Add garlic and saute until fragrant, 1-3 minutes. Discard garlic. Place brussels sprouts cut side down in the pan. Stir, then cover and let steam until cooked through, 5-10 minutes, depending on size. Stir occasionally. If they look dry or begin to stick, add a couple teaspoons of water and continue to cover. The brussels sprouts should be hot, bright green and almost carmelized on the cut side. Remove from heat and serve.
Oh yum! Did you get the brussels sprouts stalk? I saw them at Giant and I almost fainted with delight. I didn’t know they grew that way. I have only ever made brussels sprouts (which I just now realized are not nicely abbreviated) that were from frozen — I will have to try the fresh. Chris doesn’t like them so more for ME!
I’m always looking for good brussels sprouts recipes…they’re so healthy and so easy. Thanks!
i loooove brussel sprouts and have never cooked them with garlic. doh! how could i have missed such a great combo. i’ll definitely try this out.