Garlicky Brussels Sprouts Saute Recipes

BRUSSELS SPROUTS WITH GARLIC

Steps:

• Trim Brussels sprout stems. Using a paring knife, cut an "X" in the bottom of each., In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat., Stir in broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add remaining butter; toss to coat.

GARLIC BRUSSELS SPROUTS WITH CRISPY BACON

Steps:

• Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble.
• Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan.
• Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.

SAUTéED BRUSSELS SPROUTS

Steps:

• If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
• Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
• Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
• Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.

CRISPY GARLIC SAUTEED BRUSSELS SPROUTS

Steps:

• Mince the garlic and set aside.
• Heat up a skillet (cast-iron preferred) with the oil on medium-high heat. Add the minced garlic and saute until they turn crispy and brown. Make sure you don't burn the garlic.
• Drain the garlic and oil IMMEDIATELY through a strainer. Separate the crispy garlic and the garlic-infused oil.
• Add the oil back into the skillet on high heat. When the skillet is very hot, add the brussel sprouts and quickly saute. Toss back and forth with a spatula. The outer leaves of the brussels sprouts should turn dark and crispy.
• Add the crispy garlic, chicken bouillon powder and salt. Stir to combine well with the brussels sprouts. Turn off the heat and serve immediately.

BRUSSELS SPROUTS SAUTE

Steps:

• In a Dutch oven, bring 8 cups water to a boil. Add Brussels sprouts; cook, uncovered, 3-4 minutes or until tender. Drain., In a large skillet, heat oil over medium-high heat. Add onion and prosciutto; cook and stir 5-6 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add Brussels sprouts, pepper and salt; heat through. Stir in 2/3 cup cheese. Sprinkle with remaining cheese.

GARLICKY BRUSSELS SPROUTS SAUTE

Steps:

• Place brussel sprouts in bowl of food processor. Pulse 12-15 times, or until roughly shredded.
• Heat oil in large nonstick skillet over medium low heat. Add garlic, and cook 5-7 minutes, or until light brown.
• 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.
• 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.
• 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.

EASY GARLIC BUTTER SAUTéED BRUSSELS SPROUTS

Steps:

• Using a sharp knife, halve the brussels sprouts.
• Snap off any outer leaves that might be browning and discard. Finely chop/mince the garlic and set aside.
• Heat a large skillet or pan over medium high heat.
• Add a tablespoon of olive oil then add the halved brussels sprouts. Season with salt and pepper.
• Allow to sauté, tossing regularly, allowing the sprouts to caramelize.
• Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite).
• Cook for another 4-5 minutes until the sprouts are cooked through (they're done when the tip of a sharp knife can easily be inserted).
• Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice then serve.