Sautéed Brussels Sprouts in garlic butter

This recipe is super easy to adapt to the size of the crowd AND it’s easy to remember so it’s a staple side recipe!

Serves: 6

Prep time: 10 mins

Cook time: 15 mins

What you need

A quick note on ingredients — this is one of the recipes where you can buy ingredients based off your gut instinct of ‘this is probably enough Brussels sprouts for X people’ and ‘this is probably enough butter/garlic/olive oil for X amount of Brussels sprouts.’

• One of those netted bags of Brussels sprouts or ~25-30 Brussels sprouts, halved lengthwise

• 3-4 tablespoons of unsalted butter

• 3-4 tablespoons of olive oil

• 6 or so cloves of garlic, smashed - we’re making garlic butter and the “right” amount of garlic should come from the heart so use your best judgement, but, you know, don’t go too crazy - like 10 is probably too much.

• salt & pepper to taste

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How to cook it

Drizzle the Brussels sprouts in a bowl with a little bit of olive oil. Toss with salt and pepper.

In a medium-sized skillet over medium-high heat, melt the butter in the olive oil. When the butter starts to foam, reduce the heat to medium and add in the garlic. When the garlic begins to brown, discard the garlic.

Add in the Brussels sprouts, cut size down. Cover with a lid, turn the heat to medium-low, and cook 10-15 minutes or until sprouts are tender. This will nicely brown the cut side of the Brussels sprouts.

Alternatively, if you’re in a hurry, you don’t have to painstakingly add each and every sprout cut side down. You might lose a little of that browned buttery-nutty-ness but the dish will still be a star! This is why we love this recipe - it’s easy and adaptable!