nutritional information


  • Calories: 87
  • Protein: 3 g
  • Total Fat: 4 g
  • Carbohydrates: 10 g
  • Sodium: 213 mg
  • Fiber: 3 g
  • Sugar: 2 g

Garlicky Brussels Sprouts Sauté

Garlicky Brussels Sprouts Sauté

Serves 6

30 minutes or fewer

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

November 2005

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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!!!

Miranda Freeman - 2013-12-04 00:33:31

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

danicakes - 2013-03-14 02:53:13

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.

Ana Manley-Black - 2012-12-26 15:38:21

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.

Courtney Barrel - 2012-11-26 02:28:47

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

Pam Davis - 2012-10-12 00:55:49

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

Deb Nichols - 2010-12-28 12:18:40

I have made this several times. I love it and several people have asked for the recipe. It's wonderful! - 2010-03-09 11:09:43

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

Josee Houde - 2009-12-29 09:06:21

Nice recipe - delicious and easy!

Steve Franklin - 2009-12-17 00:13:54

This looks good and super simple. - 2009-11-22 09:28:33

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.

Karen - 2011-02-10 23:03:49