Garlicky Brussels Sprout Sauté
Vegetarian Times Issue: November 1, 2005 p.69
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.
Directions
- Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.
- 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.
ingredient list
Serves 6
- 1 lb. Brussels sprouts, ends trimmed
- 2 Tbs. olive oil
- 12 cloves garlic, peeled and quartered lengthwise
- 1 Tbs. brown sugar
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1 Tbs. apple cider vinegar
Nutritional Information
Per SERVING:
| Calories |
87 |
| Protein |
3g |
| Total fat |
4g |
| Carbs |
10g |
| Cholesterol |
mg |
| Sodium |
213mg |
| Fiber |
3g |
| Sugars |
2g |
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