Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Slicing Brussels sprouts lengthwise helps them cook more quickly. They'll retain just a hint of crunch but develop a lovely flavor from the browned bits created in the hot skillet.

David Bonom
Recipe by Cooking Light September 2010

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until almost tender, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Add sugar and Brussels sprouts; sauté 5 minutes or until brown, stirring occasionally. Sprinkle with salt and pepper; toss.

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Nutrition Facts

135 calories; fat 7.3g; saturated fat 1g; mono fat 5.4g; poly fat 0.8g; protein 4g; carbohydrates 15.9g; fiber 3.6g; iron 1.7mg; sodium 174mg; calcium 53mg.
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