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Crispy Garlic Sauteed Brussels Sprouts - easy and healthy brussels sprouts recipe that takes only 15 mins from prep to dinner table. Quick, fresh and delicious!
Table of Contents
- The Best Way To Cook Brussels Sprouts
- Sauteed Brussels Sprouts
- Chicken Bouillon Powder Is the Secret Ingredient
- A Great Side Dish
- How To Make Crispy Garlic Sauteed Brussels Sprouts
- Frequently Asked Questions
- What To Serve With Garlic Sauteed Brussels Sprouts
- Other Recipes You Might Like
- Crispy Garlic Sauteed Brussels Sprouts Recipe
The Best Way To Cook Brussels Sprouts
Let’s talk about brussels sprouts. I absolutely love brussels sprouts, especially when they are sauteed with crispy garlic.
They are healthy and available all year long in my supermarkets, and I love the nice crunch and texture of brussels sprouts.
Sauteed Brussels Sprouts
One of the easiest recipes to make over the stove top is to pan fry or saute brussels sprouts on a skillet, with butter or cooking oil. You don’t need to roast in the oven, so there is no pre-heating and roasting time.
I learned this recipe from my favorite restaurant; it takes 15 minutes and the taste is absolutely delightful.
First, you prepare the crispy garlic. The crispy garlic bits are fried in cooking oil, and the aromatic garlic-infused cooking oil is then used to saute the brussels sprouts in the skillet.
I prefer the cast-iron skillet for this simple saute as the heat from the cast iron makes the outer layers of the brussels sprouts crispy!
Chicken Bouillon Powder Is the Secret Ingredient
If you haven’t used chicken bouillon powder, you need to stock it up pronto.
Brussels sprouts are very mild and plain in taste, so salt and pepper are not going to cut it if you want an extremely delicious side dish.
This is when the chicken bouillon powder comes into play. It adds umami and amazing flavors to the main ingredients. This is what top chefs use in restaurants!
A Great Side Dish
This is a great side dish and goes well with almost anything. Try this recipe and I will assure you that brussels sprouts will become your new favorite vegetable. Enjoy!
How To Make Crispy Garlic Sauteed Brussels Sprouts
Mince the garlic finely and set it aside for later use.
Heat a skillet (cast iron works best) over medium-high heat and add the oil. Once hot, add the minced garlic and sauté until crispy and golden brown. Stir constantly and watch closely to avoid burning.
Quickly pour the garlic and oil through a fine strainer to separate the crispy garlic from the garlic-infused oil. Set both aside to cool.
Return the garlic-infused oil to the skillet and heat over high heat. Add the Brussels sprouts and sauté quickly, tossing with a spatula. Let the outer leaves char and crisp up for extra flavor and texture.
Add the crispy garlic, chicken bouillon powder, and salt to the Brussels sprouts. Toss well to combine. Turn off the heat and serve right away while hot and crispy.
Frequently Asked Questions
This recipe is only 116 calories per serving.
What To Serve With Garlic Sauteed Brussels Sprouts
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Honey Balsamic Brussels Sprouts
- Garlic Parmesan Roasted Brussels Sprouts
- Garlic-Prosciutto Brussels Sprouts
- Sweet Chili Brussels Sprouts
Crispy Garlic Sauteed Brussels Sprouts
Ingredients
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 lb (500g) Brussels sprouts, bottom trimmed and quartered
- 1/2 teaspoon chicken bouillon powder, Knorr® Granulated Bouillon Chicken
- 1/2 teaspoon salt , or to taste
Instructions
- Mince the garlic and set aside.
- Heat a skillet (cast iron preferred) over medium-high heat with the oil. Add the minced garlic and sauté until crispy and golden, being careful not to burn it.
- Immediately drain the garlic and oil through a strainer, separating the crispy garlic from the garlic-infused oil.
- Return the oil to the skillet over high heat. When hot, add the Brussels sprouts and quickly sauté, tossing them with a spatula. The outer leaves should turn dark and crispy.
- Add the crispy garlic, chicken bouillon powder, and salt. Stir to combine with the Brussels sprouts. Turn off the heat and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for the wonderful recipes thinking of a quick pot what’s your opinion on the pot. Thank you again you saved my life now when we have to live in Europe for a few years Karen
I don’t recommend using a pot to make this.
I love brussel sprouts! These look absolutely amazing! love your blog and thank you for sharing this recipe!
Thanks for sharing. Looks so yummy.
I never made Brussel sprouts. What do they taste like,?
No recipe for garlic brussels sprouts
Linda – the recipe is at the bottom of the page, shaded in pink. Please scroll down.