Brussels Sprouts with Garlic Recipe

4.5 5 6
Brussels Sprouts with Garlic Recipe
Brussels Sprouts with Garlic Recipe photo by Taste of Home
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Brussels Sprouts with Garlic Recipe

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4.5 5 6
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

Trim Brussels sprout stems. Using a paring knife, cut an "X" in the bottom of each.
In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat.
Stir in broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add remaining butter; toss to coat. Yield: 6 servings.
Originally published as Garlic Brussels Sprouts in Light & Tasty October/November 2003, p19

Nutritional Facts

2/3 cup: 83 calories, 3g fat (1g saturated fat), 5mg cholesterol, 198mg sodium, 11g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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  • 1-1/2 pounds fresh Brussels sprouts
  • 2 teaspoons olive oil
  • 3 teaspoons butter, divided
  • 4 garlic cloves, chopped
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Trim Brussels sprout stems. Using a paring knife, cut an "X" in the bottom of each.
  2. In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat.
  3. Stir in broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add remaining butter; toss to coat. Yield: 6 servings.
Originally published as Garlic Brussels Sprouts in Light & Tasty October/November 2003, p19

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Reviews forBrussels Sprouts with Garlic

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cbenne12 User ID: 7424916 244634
Reviewed Feb. 28, 2016

"wonderful flavor but it doesn't need to be simmered that long. Mine came out a little mushy."

MY REVIEW
Beema User ID: 446601 237386
Reviewed Nov. 15, 2015

"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."

MY REVIEW
MapleB User ID: 7525346 129074
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
pschube User ID: 2658481 134030
Reviewed Apr. 18, 2014

"Delicious with broccoli too!"

MY REVIEW
bjsilve0 User ID: 172187 205774
Reviewed Aug. 6, 2013

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

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