This garlic Brussels sprouts recipe makes an amazing Thanksgiving side dish, or a main dish on a weeknight!
Just a few simple ingredients transform the humble Brussels sprout from an often-avoided vegetable to an incredibly crave-able one.
These garlic Brussels sprouts are:
Garlicky, but not too much
A little tangy
Tender (not mushy!)
Basically like vegetable candy
I could seriously eat a whole bowl of these on their own. Not that I’m speaking from experience…
If you’ve ever wondered how to cook Brussels sprouts to maximize their flavor that even skeptics will love, you’ve gotta try this garlic Brussels sprouts recipe.
You might even want to double it if you’re serving a crowd!
Garlic Brussels Sprouts Recipe (How to Cook Brussels Sprouts)
Dinner, Holidays, Vegan Recipes
1 pound brussels sprouts
1 tablespoon olive oil
4 cloves garlic, finely chopped
1 tablespoon cane sugar
1 tablespoon apple cider vinegar
About 1/2 teaspoon salt, or to taste
About 1/4 teaspoon black pepper, or to taste
Rinse brussels sprouts in a colander, shaking out excess water. Trim the woody ends off the sprouts and remove any damaged outer leaves.
Cut the brussels sprouts into quarters, or halves if they're small. Place in a steamer basket.
Place the steamer basket over a pot of boiling water (about an inch of water; don't let it touch the basket. Cover, reduce heat, and steam about 10 minutes or until just fork-tender. Do NOT overcook.*
Heat olive oil in a large skillet, then add garlic. Stir and cook about 30 seconds, until fragrant.
Add the steamed brussels sprouts and cook 2-3 minutes, stirring and tossing occasionally. Sprinkle on the sugar and vinegar, stir well, and cook another 3-5 minutes or until the sprouts have some golden brown color on them.
Season with salt and pepper and remove from heat. Best served immediately.
*NOTE: You can prepare up to this step a day in advance. Rinse steamed sprouts with cold water, let cool, and store in fridge. When ready to serve, remove from fridge and proceed with the other steps.