Yes, you read that right, Mom. I made brussels sprouts and I LIKED them. I actually liked them so much; I found myself eating a crazy amount of these just as soon as I finished taking a picture of them. They tasted incredible. Lightly sweetened with brown sugar and still crisply warm from the stove, these are addictive. (They really must be, because I’m still shocked that I enjoyed them!)
I have been on a mission to like brussels sprouts for a while now. I’ve made them a couple times recently and been unimpressed. The turning point for me, was the shredding. In this recipe, the brussels sprouts are finely sliced and basically shredded into ribbons. This eliminated any of the bitterness that I usually associate with brussels sprouts. I can hardly wait to make these again.
- 1 tablespoon olive oil
- 1 large clove garlic minced
- 20 small brussels sprouts sliced as thinly as possible
- 1/4 teaspoon kosher salt
- 2 tablespoons brown sugar I used dark brown, but light or dark should work
- Heat the olive oil in a large skillet, over medium high heat. Add the garlic and saute just until fragrant, about 30 seconds. Add the brussels sprouts and stir gently to coat with oil. Continue sauteing until the brussels sprouts are bright green and tender, about 5-6 minutes. Remove from the heat. Add the salt and brown sugar and toss to combine. Enjoy!