Warm Brussels Sprout Leaves with Toasted Garlic and Lemon

Photo: Annabelle Breakey; Styling: Dan Becker

Yield: Serves 12 (serving size: about 1/2 cup)
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 38%
  • Protein: 1.7g
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Carbohydrate: 4.9g
  • Fiber: 1.7g
  • Sodium: 53mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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