Garlicky Brussels Sprouts Sauté Recipe | Vegetarian Times Skip to main content

Garlicky Brussels Sprouts Sauté

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.



Ingredient Line: 
1 lb. Brussels sprouts, ends trimmed
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
12 cloves garlic, peeled and quartered lengthwise
Ingredient Line: 
1 Tbs. brown sugar
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
⅛ tsp. ground black pepper
Ingredient Line: 
1 Tbs. apple cider vinegar


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: 

3 g
Total Fat: 
4 g
Saturated Fat: 
10 g
213 mg
3 g
2 g
Serves 6

Comments on this Recipe

This recipe has become a family favorite -- even for those who don't love Brussels sprouts. I did cut down on the garlic quite a bit. We love garlic, but preferred not to use so much and it still tasted fabulous.

This looks good and super simple.

Nice recipe - delicious and easy!

I made this dish yesterday, and it was a BIG winner!

I have made this several times. I love it and several people have asked for the recipe. It's wonderful!

Wow - I love garlic but this seems like a lot. Can those of you who made this dish let me know what you think?

This was very good and easy to make. Would make this again and again! I will probably use a little more garlic next time.

This was an amazing recipe! The Garlic wasn't too much at all, as the large chunks of garlic caramelized and sweetened during cooking. I followed it exactly, except I don't have a food processor, so I quartered the sprouts. Seriously the best Brussels Sprouts I have ever tasted.

This would have been perfect if I hadn't added the water and boiled it down. Pre-water, the shredded sprouts were a beautiful green. I will add more oil and vinegar at this point in the future before serving. After-water, the sprouts turned that over-cooked greyish green almost immediately. Yes, they were softer, but a bit of fresh crunch is more appealing to some. Tasted good with the added sugar. No one knew it was there.

Whenever someone tells me they don't like brussels sprouts I make this dish and change their mind every time. It's delicious.

I'm a brussel sprout hater. However all my friends kept saying how good they were. I tried this recipe! I am now a brussel sprout lover. Amazingly good!!!

Very good. Even my husband liked it and he is BS hater :)