- 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
- Trim brussels sprouts and cut an X in the core end of each; set aside.
- 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.
- 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 the remaining butter and toss until melted. Yield: 6 servings.
Reviews forBrussels Sprouts with Garlic
"wonderful flavor but it doesn't need to be simmered that long. Mine came out a little mushy."
"I saw this reprinted in the Oct/Nov 2015 Country Woman magazine, and because I LOVE brussies, I just had to try it. Instead of the chicken broth, I used flat beer, and added no salt. The garlic and black pepper is more than enough flavor for the already flavorful brussies. I really enjoyed this recipe and will make it again to serve for guests."
"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."
"Delicious with broccoli too!"
"I use frozen Brussels Sprouts which I usually have on hand. These are wonderful."