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Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Warm Brussels Sprout Leaves with Toasted Garlic and Lemon

Sunset NOVEMBER 2010

  • Yield: Serves 12 (serving size: about 1/2 cup)
  • Total: 45 Minutes


  • 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. 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.

Note: Nutritional analysis is per serving.

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