Carmelized Brussels Sprouts in Garlic Butter

Well, after the cake, pie and donuts, I thought it was time to post a recipe for a green vegetable. Brussels are one of my favorites, so I'm always looking for new and interesting ways to prepare the little sprouts. I loved this recipe which cooks the brussels in a layer of garlic-laced butter. The sprouts get all carmelized (thus the title of the recipe!) through this method and the result is wonderful.

Now, I have another method to go to, besides sauteed with bacon, steamed with garlic butter and roasted.

Be sure to use fresh brussels sprouts in this recipe. Frozen sprouts don't have the structural integrity to stand up to this carmelizing method - you'll end up with a big pile of mush. (I speak from experience.)

Start by cutting the brussels in half and then smashing the garlic cloves with a knife.

Add the butter and olive oil to a medium skillet and heat it over medium high heat. When the butter gets foamy, reduce the heat to medium, then add in the garlic. Cook the garlic until it starts to lightly brown - this will smell amazing!

Remove the garlic, then add the spouts into the pan, cut side down.

Now cover the pan and let the sprouts cook for 10-15 minutes or until they are tender when you pierce them with a knife.

Season with salt and pepper, and if you want, top with the toasted garlic pieces. Yum!

One year ago: Fruity Coconut Cake Roll
Two years ago: Berrymisu
Three years ago: Chocolate Raisin Cake
Four years ago: Oriental Coleslaw

Find more great stuff at My Meatless Monday, Seasonal Inspiration, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Mop it Up Monday, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks.

Carmelized Brussels Sprouts in Garlic Butter

16 Brussels sprouts, halved lengthwise
1 1/2 Tbsp. butter
1 1/2 Tbsp. olive oil
3 cloves garlic, smashed with the flat side of a knife

Melt butter and olive oil in a medium skillet, over medium-high heat, until butter is foamy. Reduce heat to medium, then add smashed garlic and cook until lightly browned. Remove garlic.

Add sprouts cut side down, cover, and cook (without stirring) on medium-low heat 10-15 minutes or until tender when pierced with a knife.

Top with salt and pepper to taste. (You can also top with the toasted garlic, if you like!)

Serves 3-4.