Garlicky Brussels Sprout Saute
Recipe from Vegetarian Times

Even people who don't like Brussels sprouts will eat -- and enjoy -- this fast dish with a tender crunch. Pre-peeled garlic cloves from the produce section make this recipe even quicker.


Garlicky Brussels Sprout Saute

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Servings: Serves 6
Related Categories: Dairy Free, Low Calorie, Low Fat, Quick and Easy, Vegan
 
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Ingredients
  • 1  pound
    Brussels sprouts, ends trimmed
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  • 2  tablespoons
    olive oil
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  • 12 
    cloves garlic, peeled and quartered lengthwise
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  • 1  tablespoon
    brown sugar
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  • 1/2  teaspoon
    salt
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  • 1/8  teaspoon
    ground black pepper
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  • 1  tablespoon
    apple cider vinegar
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Directions
1.
Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.
2.
Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 1-1/2 cups water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.
Nutrition information
Calories 87, Total Fat 4 g, Sodium 213 mg, Carbohydrate 10 g, Fiber 3 g, Protein 3 g, Sugars 2 g Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Basic Roasted Brussels Sprouts
Basic Roasted Brussels Sprouts

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

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