Garlic Seared Brussels Sprouts
Confession: I have never knowingly had Brussels Sprouts.
Now, you can all let out your gasp! It’s true, my mom hates Brussels Sprouts, so she never bought them growing up.
I saw them at the store recently and thought those look like they would taste pretty good. Of course, I am also a firm believer that coating veggies with olive oil and garlic makes them all good!
I picked up a few and decided to serve them with a pasta dinner that we were having. My husband was a bit skeptical to try them, but he was pleasantly surprised. I was fairly certain my toddler would not touch them, and I was right. He is extremely anti-veggies. We tried, but it just was not happening!
These were very easy to make, I simply used olive oil and fresh crushed garlic then let them simmer, pop, and sizzle in the pan until they were slightly browned. It was a very nice compliment to the pasta we were having that particular night, and I am now going to buy them more often and try different seasonings with them.
- 8-10 Brussels Sprouts (They can also be halved, if you choose.)
- 6 Tbsp Olive Oil, Divided
- 1 Garlic Clove, Crushed
Pour in about 3 Tbsp of Olive oil and warm the skillet to medium heat, then add in the cleaned Brussels Sprouts.
Next pour over the remaining olive oil, depending on how many sprouts you use, it may be necessary to add a little more to coat them.
Lastly, add in the garlic. Let this cook for about 10-15 minutes rotating every few minutes so they do not burn. They will be slightly browned on the outside when done and soft in the middle.
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