experiencelifemag.com Print › | Back › Sauteed Brussels Sprouts With Garlic and Olive Oil Makes four servings January-February 2008 1 pound Brussels sprouts, trimmed 2 tbs. extra-virgin olive oil 4 plump, moist garlic cloves, peeled, halved, green germ removed, slivered 1/2 tsp. fine sea salt Freshly ground black pepper Peel away and separate the leaves of the Brussels sprouts. Discard the cores. In a large skillet, combine the oil, garlic and salt. Cook over moderate heat, just until the garlic is golden, two to three minutes. Add the Brussels sprouts leaves, and cook just until crisp, two to three minutes more. Season to taste. Serve immediately. Per serving: Calories 113; Fat 7 g; Protein 4 g; Carbohydrates 1 g Recipe excerpted from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells (William Morrow Cookbooks, 2007).

Sauteed Brussels Sprouts With Garlic and Olive Oil

Makes four servings

1 pound Brussels sprouts, trimmed
2 tbs. extra-virgin olive oil
4 plump, moist garlic cloves, peeled, halved, green germ removed, slivered
1/2 tsp. fine sea salt
Freshly ground black pepper

Peel away and separate the leaves of the Brussels sprouts. Discard the cores.

In a large skillet, combine the oil, garlic and salt. Cook over moderate heat, just until the garlic is golden, two to three minutes. Add the Brussels sprouts leaves, and cook just until crisp, two to three minutes more. Season to taste. Serve immediately.

Per serving: Calories 113; Fat 7 g; Protein 4 g; Carbohydrates 1 g

Recipe excerpted from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells (William Morrow Cookbooks, 2007).

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