Garlic Brussels sprouts are one of my husband’s favorite side dishes. In fact, I’m pretty sure he could eat the whole batch! Brussels sprouts have a rounded bitter flavor that pairs beautifully with the fragrant garlic.
- 2 tablespoons Oil
- 9 ounces, weight Shredded Brussels sprouts (about 5 cups)
- 4 cloves minced garlic
- 1 teaspoon Kosher salt
- ¼ teaspoons Black pepper
Place all ingredients in a preheated large skillet (12 inch size) over medium-high heat. Toss to coat well with the oil. Stir occasionally until soft, brown edges form on Brussels sprouts, 7 to 10 minutes.
Serve hot and chilled. If reheating from the fridge, heat over medium-high heat in the skillet for the best texture. Oven warming results are a bit milder.