January 16, 2012

Caramelized Brussels Sprouts with Garlic

I'm one of those odd kids who actually loved Brussels Sprouts and spinach.  But as a kid I only had them one way;  butter, salt and pepper.  And usually just at school as I don't think my family members cared for them.  After I was out on my own I would make the sprouts with cheese sauce.  Over the past few years, this has been my favorite way to enjoy them;  crispy and caramelized with garlic. 

A 'recipe' isn't really needed as the amounts will all be relative - but give it a try. 

Caramelized Brussels Sprouts with Garlic

Brussels Sprouts
Olive Oil
Fresh chopped or minced garlic
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