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Warm Brussels Sprout Leaves with Toasted Garlic and Lemon

Photo: Annabelle Breakey; Styling: Dan Becker
Total time 45 mins
Yield Serves 12 (serving size: about 1/2 cup)

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons chopped garlic
  • 1 1/2 pounds brussels sprouts, trimmed, leaves pulled off, cores quartered
  • 1/4 teaspoon kosher salt
  • 1 teaspoon lemon zest

Nutrition Information

  • calories 34
  • caloriesfromfat 38 %
  • protein 1.7 g
  • fat 1.4 g
  • satfat 0.2 g
  • carbohydrate 4.9 g
  • fiber 1.7 g
  • sodium 53 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat oil in a 5- to 6-qt. pan over medium heat. Add garlic and cook until fragrant, 30 seconds. Reduce heat to low and add brussels sprout leaves and cores.

  2. Cook, stirring often, until brussels sprouts soften and start to brown, about 10 minutes. Add 2 tbsp. water, cover, and cook until cores are tender, about 5 minutes more. Season with salt and zest.

  3. Note: Nutritional analysis is per serving.