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Brussels Sprouts with Garlic Recipe
Brussels Sprouts with Garlic Recipe photo by Taste of Home

Brussels Sprouts with Garlic Recipe

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"These brussels sprouts are special enough for company—I like to serve them for Thanksgiving dinner," says Myra Innes from Auburn, Kansas. "If you can't find fresh sprouts, try using the frozen one."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds fresh Brussels sprouts
  • 4 garlic cloves, chopped
  • 2 teaspoons olive oil
  • 3 teaspoons butter, divided
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

2/3 cup equals 83 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 198 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Directions

  1. Trim Brussels sprouts and cut an "X" in the core of each; set aside.
  2. In a large saucepan, saute garlic in oil and 1 teaspoon butter for 2-3 minutes or until golden brown. Add reserved sprouts; toss to coat.
  3. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; add remaining butter and toss until melted. Yield: 6 servings.
Originally published as Garlic Brussels Sprouts in Light & Tasty October/November 2003, p19

Nutritional Facts

2/3 cup equals 83 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 198 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Reviews for Brussels Sprouts with Garlic

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Apr. 19, 2014

I wanted to try a brussels sprouts recipe that didn't include roasting them, but I think I'll stick with the tried and true next time. This recipe wasn't bad but it was pretty boring to me and didn't bring out the sweet flavor of the sprouts like roasting does.

MY REVIEW
Reviewed Apr. 18, 2014

Delicious with broccoli too!

MY REVIEW
Reviewed Aug. 6, 2013

I use frozen Brussels Sprouts which I usually have on hand. These are wonderful.

MY REVIEW
Reviewed Nov. 18, 2010

I have been making these ever since the recipe appeared in Light & Tasty in 2003. I thought I hated brussels sprouts until I made them this way. The whole family loves this recipe.

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