Sautéed Brussels Sprouts with Garlic and Olive Oil

Recipe by: Patricia Wells | from Vegetable Harvest: Vegetables at the Center of the Plate

Cookstr

Course: Side Dish

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

sauteacuteed-brussels-sprouts-with-garlic-and-olive-oil

Photo by: Joey De Leo

“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.