Food > Recipe Directory > Courses/Meal Type > Sides > Garlic Sautéed Brussels Sprouts
Garlic Sautéed Brussels Sprouts Recipe
Garlic Sautéed Brussels Sprouts
Stalks of brussels sprouts standing upright against the barren ground of an early winter vegetable garden are a wondrous sight. These delectable members of the cabbage family get sweeter and tastier in the cold after a frost. But some people find their flavour a bit too strong. These recipes just might convince the skeptics that brussels sprouts are indeed a vegetable worthy of praise.
Ingredients
- 4 cups (1 L) brussels sprouts (about 1 lb/500 g)
- 2 tbsp (30 mL) extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1 tbsp (15 mL) lemon juice
Preparation
Thinly slice each sprout lengthwise into rounds. In skillet, heat oil over medium heat; fry garlic and salt until golden, about 2 minutes. Add sprouts and 1/2 cup (125 mL) water. Cover and increase heat to medium-high; steam until tender crisp, 6 to 7 minutes. Uncover; sauté until liquid is evaporated and sprouts are tender, 2 to 3 minutes. Toss with lemon juice.
Makes 4 to 6 servings.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 75 |
| Protein | 2 g |
| Fat (total) | 5 g |
| Sat. Fat | 1 g |
| Carbohydrate | 8 g |
| Fibre | 3 g |
| Sodium | 209 mg |
| Calcium | 3 % RDI |
| Iron | 7 % RDI |
| Vitamin A | 6 % RDI |
| Vitamin C | 87 % RDI |
| Folate | 23 % RDI |
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Source
Homemakers Magazine: November 2005
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