Ingredients

The following ingredients have 4 Servings
  • 1 pound Brussels sprouts (rinsed and trimmed)
  • 2-3 tbsp extra virgin olive oil
  • 4 cloves of garlic (minced)
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • Dash of cayenne flakes (optional)

Instruction

  • Cut the Brussels sprouts in half lengthwise.
  • Cook them in a large pot with boiling water for 3 minutes, but don't overcook them. This step is optional, as you could only sautée the sprouts in a skillet, although they get softer and taste better this way.
  • Drain and thoroughly dry them with a dishtowel.
  • Heat the oil in a large skillet and cook them in 2-3 batches over medium-high heat on both sides until golden brown (about 2-3 minutes each side).
  • Add all the remaining ingredients (garlic, salt, pepper, and cayenne flakes), stir, and cook for 1 more minute or until the garlic is golden brown.
  • Serve immediately with a little bit of maple syrup, tempeh bacon, vegan Parmesan cheese, or even with some chopped nuts (pecans are my favorite ones). They’re also great with some lemon juice or lemon zest on top, or with some meat substitutes like tempeh or seitan.
  • Keep the leftovers in a sealed container in the fridge for 4-5 days.