Garlic Brussels Sprouts

Garlic Brussels Sprouts

"'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.'"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. Cut an X in the core end of each brussels sprout; set aside. In a large saucepan, saute garlic in 1 teaspoon butter and oil for 2-3 minutes or until golden brown. Add sprouts; toss to coat. Add the broth, salt and pepper; cover and cook for 12-14 minutes or until sprouts are tender. Drain; add the remaining butter and toss until melted.

Footnotes

  • Nutritional Analysis: One serving (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

Read all reviews 184
  1. 257 Ratings

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Most helpful positive review

I made this for Thanksgiving dinner as it seemed to be a quick and easy way to jazz up ordinary brussels sprouts. I upped the butter and olive oil to tablespoons instead of teaspoons because it...

Most helpful critical review

Merely average. Nothing really moved me here. In fact, I prefer the results I get from boiling them first, then dressing them. The flavor is better and the brussels sprouts retain more of their...

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I made this for Thanksgiving dinner as it seemed to be a quick and easy way to jazz up ordinary brussels sprouts. I upped the butter and olive oil to tablespoons instead of teaspoons because it...

Merely average. Nothing really moved me here. In fact, I prefer the results I get from boiling them first, then dressing them. The flavor is better and the brussels sprouts retain more of their...

OH MY !!! If you love garlic and you love brussels sprouts you'll LOVE this recipe! My husband and I sat down to dinner to have just a few each and ended up not having anything But these! We mus...

I'd call this one broth infused brussels. Very very delicious. Instead of cutting an x I cut them in half, and I used vegetable broth as that was all I had on hand. Very delicious and flavorful....

Finally I have found a way to get my kids to eat brussel sprouts. I used frozen brussel sprouts that I partially thawed and they worked out great. The whole family loved them.

All I can say is "WOW"! These brussels sprouts were out of this world. My husband actually said these were better than the chicken I made tonight. And that is a huge compliment coming from hi...

Holy Cow! Now THIS is a Brussels sprout. I'm a sprout fan - eat them several times a month, but I've blindly been eating them "old school" just steamed with butter, salt & pepper. I can't bel...

Finally... brussels that I liked. Made them as written. Even my husband, the purist, enjoyed them this way. Cuts out the sharp cabbagy bite.

Very delicious! I made this for Christmas dinner, and everybody loved them! These ARE brussels sprouts, right? I also added fresh mushrooms.

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