Garlic Brussel Sprouts

Garlic Brussel Sprouts is one of my husband’s all-time favorite side dishes.  In fact, I’m pretty sure he could eat the entire batch! Brussel sprouts have a rounded bitter flavor which pairs beautifully with fragrant garlic.

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I like to buy the Brussel sprouts already shredded.  If you choose to shred them yourself, use a mandolin slicer to finely slice the sprout while you hold the stem.  Discard the stems when done. Thoroughly wash the Brussel sprouts after shredding. It’s hard to wash them when they are whole because they are like tiny cabbages, tightly closed.

Garlic Brussel Sprouts are a great compliment to rich or fatty dishes.  I like to serve them as a side for roasts or steaks. The umami flavor in the meat pairs so perfectly.  Fish is also an excellent pairing because the bitter undertones in the Brussel sprouts balance the fatty, oily, fishy taste.  And one of my family’s favorites is serving them as a side to macaroni and cheese.  They compliment the heavy, creamy cheese.

Things you’ll Need: Mandolin Slicer, 12″ Skillet (#sponsored)

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**Weight Watchers Freestyle Points-2/serving.  Weight Watchers points are based on using the exact ingredients and quantities that I used.  I used Avocado Oil when making Garlic Brussel Sprouts.

*Recipe originally published in the December 2018 Newsletter*

Serves: 4 Prep Time: 5 Minutes Cook Time: 10 Minutes

Ingredients:

• 2 Tablespoons Oil
• 9 ounces shredded Brussel Sprouts (~5 Cups)
• 4 cloves Garlic, minced
• 1 teaspoon Kosher Salt
• ¼ teaspoons Black Pepper

Instructions:  

1. Place all ingredients in a large (12”) preheated skillet at medium-high heat.  Toss to coat everything in the oil.
2. Stir occasionally until softened and brown edges form on the brussel sprouts.  (7-10 minutes)
3. Notes: Serve hot and fresh.  If you are reheating from the refrigerator, heat on med-high in the skilled for the best texture.  Oven warming results are a little softer.

Garlic Brussel Sprouts

Course: Side Dish

Cuisine: American, Dairy-free, Gluten-free, Kosher, Paleo, Pescatarian, Vegetarian, Weight Watchers

Keyword: Egg-free, Freestyle Points, Healthy, Husband-approved, Nut-free, Pesach, Super Simple, Weeknight Dinner, Wheat-free

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Calories: 92kcal

Garlic Brussel Sprouts is one of my husband’s all-time favorite side dishes. In fact, I’m pretty sure he could eat the entire batch! Brussel sprouts have a rounded bitter flavor which pairs beautifully with fragrant garlic.

Print Recipe

Equipment

• Mandolin slicer
• 12" skillet

Ingredients

• 2 Tablespoons Oil
• 9 ounces shredded Brussel Sprouts 5 Cups
• 4 cloves Garlic minced
• 1 teaspoon Kosher Salt
• ¼ teaspoons Black Pepper

Instructions

• Place all ingredients in a large (12″) preheated skillet at medium-high heat. Toss to coat everything in the oil.
• Stir occasionally until softened and brown edges form on the brussel sprouts. (7-10 minutes)

Notes

Serve hot and fresh. If you are reheating from the refrigerator, heat on med-high in the skillet for the best texture. Oven warming results are a little softer.

Nutrition

Sodium: 597.9mg | Sugar: 1.4g | Calories: 92kcal | Fat: 7.2g | Protein: 2.1g | Carbohydrates: 6.8g