Brussels Sprouts

I've posted previously about how much I love Brussels Sprouts made this way but I know I have new readers every day and I just love them so much I'm happy to repost since I just made these again this week.  My husband hates Brussels Sprouts but he will eat about 3 or 4 when I make them this way. I eat enough for both of us and then have the leftovers the next day. 

Make sure you allow them to cook long enough on each side to get nice and dark, caramelized and crisp.  You can add just a smidgen of sugar or brown sugar if you wish to start the caramelization process.

Brussels Sprouts
Olive Oil
Fresh minced garlic
Smidgen of sugar or brown sugar if you wish to start the caramelization process
Salt and Pepper

Cook sprouts in a pan or microwave until just tender.  Heat a dollop of butter and about a tablespoon of  olive oil in a pan over medium high heat.  Add the sprouts.  Turn the heat down a bit and let them cook, stirring once in a while until they are golden brown and the butter starts to caramelize them.  Add the garlic in the last 3 minutes of cooking as you don't want it to burn and get bitter.  Season with salt and pepper and serve hot.Print Friendly and PDF

1 comment:

  1. Oh YUM! My husband hates them too and I only cook them when he is not in the house because he complains about the smell. I love them roasted in the oven, but I'll try this (when hubby is away for a few hours).


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