Wednesday, December 22, 2010

Stolen from the pages of

Vegetarian Times - Great Food, Good Health, Smart Living

Brussel Sprouts seem to have been the HOT the veggie of the 2010. Most people choosing to roast them whole and serve with olive oil, sea salt and pepper.

Here is a great YUMMY alternative :)

Garlicky Brussels Sprouts Sauté

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.

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


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.

Nutritional Information

Per SERVING: Calories: 87, Protein: 3g, Total fat: 4g, Saturated fat: g, Carbs: 10g, Cholesterol: mg, Sodium: 213mg, Fiber: 3g, Sugars: 2g

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