Skillet Brussel Sprouts


4.4 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 101.9
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.3 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.6 g

View full nutritional breakdown of Skillet Brussel Sprouts calories by ingredient


Introduction

From FOR THE LOVE OF VEGETABLES cookbook. From FOR THE LOVE OF VEGETABLES cookbook.
Number of Servings: 6

Ingredients

    3 cups fresh firm Brussel sprouts
    4 Tablespoons extra virgin olive oil
    4 plump garlic cloves, peeled and sliced
    1/4 teaspoon dired peperoncino (hot red pepper flakes)
    1/4 teaspoon salt

Directions

Wash and drain sprouts. Cut off and discard 1/4 inch or so of the base of each sprout, freeing the outer leaves. Stick the knife into the base of the sprout and core it and discard the core. Begin peeling off the outermost leaves discarding only wilted or crushed leaves and place the individual leaves in a large bowl. When you can no longer peel any leaves apart, cut it into small slivers and add it to the leaves.

Heat the oil and the garlic in the skillet and set over medium heat. Let the garlic cook and caramelize lightly for 4 minutes or so. shaking the pan every now and then.

Dump in the sprouts and shake the pan to spread them out. Sprinkle with peperoncino and salt. Cover the skillet and let the leaves cook and wilt for 4 to 5 minutes, giving the pan an occasional shake. Then uncover and turn leaves well with a big spoon. The leaves should be sizzling, not browning - lower the heat if necessary. Cover again.

Can be served with an optional lemon sauce, I will post this sauce separately.

Makes about 6 six servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LAUREN168.

Member Ratings For This Recipe


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    Incredible!
    my husband actually said, "those aren't brussel sprouts!" he liked them! it's a miracle. i used mrs. dash chipolte instead of hot pepper flakes. - 3/14/11


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    Incredible!
    Very good recipe!! I didn't core the sprouts, but sliced them into 1/8" slices. During the last stir of the sprouts I sprinkled on 1/4c grated parmesan cheese. Yum!!!! - 10/30/10


  • no profile photo

    Very Good
    I make a similar dish without the added salt - Mrs. Dash instead. Never ate Brussel Sprouts until a month ago - love them sliced and roasted or sliced and baked. - 12/12/08


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    Very Good
    I made this (without the pepper flakes,) and it turned out very good :) A note when using minced garlic from a jar, you must keep the heat on low instead of medium, and they won't really carmelize they will burn. Once you add the sprouts you can then up it to medium safely! - 11/17/08


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    Incredible!
    Brussels Sprouts are not my favorite vegetables - I force myself to eat them from time to time for their great nutritional values - but I have to admit that this recipe made me like them better! Thanks! :-)) - 12/15/07