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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (150g) Recipe makes 6 servings |
||
| Calories 85 | ||
| Calories from Fat 44 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 212mg | 8% | |
| Potassium 274mg | 7% | |
| Total Carbohydrate 9.7g | 3% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 3.6g | ||
| Protein 2.3g | 4% | |
Garlicky Brussels Sprouts Saute
By: Susie D
May 30, 2006
Are you a Brussel Sprout fan? You might be convinced after trying these. This fast dish has lots of flavor. Recipe from Vegetarian Times.
SERVES 6
Ingredients
- 1 lb Brussels sprout
- 1 red bell pepper, seeded and thinly sliced (optional)
- 2 tablespoons olive oil
- 12 garlic cloves, peeled and quartered lengthwise
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup water
- 1 tablespoon apple cider vinegar
Directions
1
Place brussel sprouts in bowl of food processor. Pulse 12-15 times, or until roughly shredded.2
Heat oil in large nonstick skillet over medium low heat. Add garlic, and cook 5-7 minutes, or until light brown.3
Increase heat to medium high and add shredded sprouts, red pepper, brown sugar, salt and pepper. Cook 5 minutes, or until lightly browned. Stir often.4
Add water and cook 5 minutes or more until most of the liquid is evaporated. Stir in vinegar and season to taste with additional salt or pepper to taste. Serve immediately.5
Note: Frozen sprouts can be used in a pinch in this recipe. Thaw first and reduce cooking time a bit. You want them to be crisp/ tender in this recipe.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
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- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: AniSarit
On May 18, 2008
Very nice way to make brussels sprouts! Very very garlicky, so Dh was super pleased, I would have cut it down just a bit, but even my DS5yo ate his portion, so that says a lot! used 1/2 Tbsp seasoned rice vinegar, and only a couple tbsp of water, and it was just perfect! I also used Pam instead of the oil and didn't miss it one bit - so my only calories were the couple from the brown sugar. Served with Baked Noodles and Maple Glazed Salmon and it was the perfect meal!
From: Ducky
On Sep 17, 2007
Ah, garlic! 
Enjoyed this and no one knew it was brussel sprouts. And it was very easy to make. Only downside is that before the water, the brussel sprouts were a bright green but after cooking in the water they had that drab green color. Made for Pick A Chef fall 2007 - cook the 6-PAC.
From: *Parsley*
On Jun 19, 2006
This is a yummy, unique was to make Brussels sprouts. I didn't use the optional red pepper, because I didn't have one. I coarsely chopped my garlic. The flavor is nice and garlicky, but it's not overpowering; I think the brown sugar "tames" it a bit. I'm really not sure that coarsely chopping the sprouts in the food processor is necessary. I think if you wanted to save a step, just use small, whole sprouts. Thanx for a great new recipe. Next time I'm going to use the red pepper; I imagine the color will look beautiful.
From: Lauralie41
On Jul 12, 2006
I am the only one in the family that likes brussel sprouts and this recipe I enjoyed! Used frozen brussel sprouts that I defrosted a bit in the microwave. Added the red pepper and did not use the whole cup of water. Loved the garlic flavor and will try this again with shredded fresh brussel sprouts.
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