Best 20 Garlic Brussels Sprouts Recipes

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Garlic Brussels sprouts are a delightful side dish that can elevate any meal with their unique flavor and nutritional value. These bite-sized green gems, also known as baby cabbages, are roasted to perfection, caramelizing their natural sugars and intensifying their earthy taste. The addition of garlic and herbs, such as rosemary or thyme, creates a symphony of flavors that will tantalize your taste buds. This simple yet elegant dish is not only delicious but also incredibly versatile, complementing a wide range of main courses, from roasted chicken and fish to hearty stews and grilled meats.

In this article, we present a collection of delectable garlic Brussels sprouts recipes that cater to various dietary preferences and cooking methods. Whether you prefer a classic roasted Brussels sprouts with garlic and butter, a flavorful air-fried version, or a tantalizing skillet-cooked dish, we have a recipe that will satisfy your cravings. Our recipes offer step-by-step instructions, helpful tips, and variations to suit your dietary needs, ensuring a perfect outcome every time. Get ready to embark on a culinary journey that will transform this humble vegetable into a star of your dinner table.

Here are our top 20 tried and tested recipes!

HONEY-GARLIC BRUSSELS SPROUTS



Honey-Garlic Brussels Sprouts image

At a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I've tried to re-create the dish, and this comes very close. It has just the right amount of garlic and sweetness. -Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2 pounds Brussels sprouts, trimmed and halved
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons garlic salt

Steps:

  • Preheat oven to 425°. Toss all ingredients; spread in a foil-lined 15x10x1-in. baking pan. Bake, stirring halfway through cooking, until sprouts are tender and lightly browned, 15-20 minutes.

Nutrition Facts : Calories 100 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY



Roasted Garlic Parmesan Brussels Sprouts Recipe by Tasty image

Here's what you need: brussels sprouts, olive oil, salt, pepper, garlic powder, bread crumbs, grated parmesan cheese

Provided by Robin Broadfoot

Categories     Sides

Yield 4 servings

Number Of Ingredients 7

1 lb brussels sprouts, halved
4 tablespoons olive oil
½ teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
¼ cup bread crumbs
¼ cup grated parmesan cheese

Steps:

  • Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
  • Add the rest of the ingredients to the bowl and toss to cover.
  • Spread the sprouts onto a baking sheet.
  • Bake in a 400˚F (200˚C) oven for 20 minutes.
  • Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
  • Enjoy!

Nutrition Facts : Calories 232 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams

OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC



Oven-Roasted Brussels Sprouts with Garlic image

This is a very easy and yummy way to eat Brussels sprouts.

Provided by Pam Heller Griffith

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 25m

Yield 4

Number Of Ingredients 5

6 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved lengthwise
6 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
  • Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
  • Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

Nutrition Facts : Calories 237 calories, Carbohydrate 12.2 g, Fat 20.6 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 69.3 mg, Sugar 3.1 g

ROASTED GARLIC BRUSSELS SPROUTS



Roasted Garlic Brussels Sprouts image

Food Network Kitchen's Roasted Garlic Brussels Sprouts crisp up in the oven with cumin, lemon, brown sugar and garlic.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA



Roasted Brussels Sprouts with Garlic and Pancetta image

For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting luscious porky flavor as the pancetta itself turns crisp.

Categories     Gourmet     Thanksgiving     Fall     Winter     Side     Vegetable     Pork     Garlic     Roast     Christmas     Brussels Sprout     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Holiday 2018

Yield 4 servings

Number Of Ingredients 5

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
1/2 tablespoon extra-virgin olive oil
1/4 cup water

Steps:

  • Preheat oven to 450°F.
  • Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
  • Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES



Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes image

A delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts, my family loves them.

Provided by LAMBR

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

4 slices bacon, chopped
1 tablespoon olive oil
1 lemon, thinly sliced
5 tablespoons olive oil
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ pound Brussels sprouts, trimmed and halved
8 small red potatoes, quartered
4 bone-in, skin-on chicken breast halves

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
  • Arrange lemon slices in a single layer on the bottom of the baking dish.
  • Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
  • Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
  • Place bacon on top of the Brussels sprouts.
  • Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
  • Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
  • Coat chicken breast halves thoroughly in the remaining lemon mixture.
  • Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
  • Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 795 calories, Carbohydrate 61.4 g, Cholesterol 136.5 mg, Fat 36.4 g, Fiber 8.1 g, Protein 56.9 g, SaturatedFat 7.5 g, Sodium 830.7 mg, Sugar 5 g

AIR-FRYER BRUSSELS SPROUTS WITH GARLIC, BALSAMIC AND SOY



Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy image

Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired with slivers of garlic, which turn into pungent golden chips as they fry. Then the whole thing is dressed with a mix of balsamic vinegar that's been simmered until thickened, then seasoned with lime juice for freshness and soy sauce for complexity. Serve this as a side dish, or as snack with drinks; just make sure to have plenty of napkins on hand.

Provided by Melissa Clark

Categories     vegetables, appetizer, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 7

1 pound brussels sprouts, trimmed and halved through the stems (cut larger ones in quarters)
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 garlic cloves, thinly sliced
1/4 cup balsamic vinegar
1 teaspoon fresh lime juice, plus more for serving
1/2 teaspoon soy sauce

Steps:

  • Heat air fryer to 400 degrees, if preheating is necessary.
  • Place brussels sprouts in the air fryer basket; drizzle with 1 tablespoon oil and the salt. Fry for 15 minutes, shaking basket or stirring the sprouts halfway through.
  • Sprinkle sprouts with garlic. Continue to fry until the garlic is golden brown, another 2 to 4 minutes.
  • Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer. Continue to simmer until thickened and starting to look syrupy, adjusting heat as necessary to prevent burning, 2 to 3 minutes. (Keep a close eye on it; it will go from reduced to burned very quickly.) Remove from heat and whisk in 2 tablespoons oil, the lime juice and the soy sauce.
  • Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 186 milligrams, Sugar 5 grams

ROASTED BRUSSELS SPROUTS AND GARLIC



Roasted Brussels Sprouts and Garlic image

These are delicious and very easy to make. If you disliked brussels sprouts as a kid, you should give these a try - they aren't mushy or bland. Don't be put off by the large amount of garlic, when garlic is roasted it becomes mellow and slightly sweet.

Provided by xtine

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs Brussels sprouts
2 heads garlic
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
  • Separate the garlic cloves and peel them.
  • Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
  • Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.

GARLIC-PARMESAN ROASTED BRUSSELS SPROUTS



Garlic-Parmesan Roasted Brussels Sprouts image

This is a wonderful, simple Brussels sprouts recipe that's very light and tastes very good. It's great for leftovers that you can eat for a snack!!

Provided by BessieMo

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 55m

Yield 8

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, halved
½ cup water
5 cloves garlic, minced
½ teaspoon sea salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
2 tablespoons butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Move the rack to the upper third of the oven. Drizzle a small amount of oil in the bottom of a 9x13-inch baking dish.
  • Combine Brussels sprouts, water, garlic, salt, and pepper in a bowl and toss to coat. Spread mixture into the prepared baking dish in a single layer.
  • Bake in the preheated oven for about 25 minutes. Toss and continue baking until caramelized to taste, about 10 minutes more. Remove from oven, add butter, and cover with Parmesan cheese. Continue baking about 10 minutes more. Toss Brussels sprouts in the pan, scraping up brown bits, before serving.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 11.3 g, Cholesterol 16.4 mg, Fat 9.5 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 4.1 g, Sodium 312.5 mg, Sugar 2.6 g

ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS



Annie Lau's Garlic Stir-Fried Brussels Sprouts image

Provided by Molly O'Neill

Categories     Side     Thanksgiving     Vegetarian     Quick & Easy     Fall     Winter     Family Reunion     Healthy     Vegan     Brussels Sprout     Potluck     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 4

1 tablespoon extra virgin olive oil
4 garlic cloves, minced
2 cups Brussels sprouts, outer leaves trimmed, then halved
Kosher salt and freshly ground black pepper

Steps:

  • 1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper.
  • 2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts.
  • 3. Taste and adjust seasoning with salt and pepper. Serve immediately.

GARLIC ROASTED BRUSSELS SPROUTS



Garlic Roasted Brussels Sprouts image

My roommate and I used to make garlicky Brussels sprouts at least twice a week. Now I make them as a healthy side for all sorts of occasions. -Katherine Moore-Colasurd, Cincinnati, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 6

2 pounds fresh Brussels sprouts, trimmed and halved
2 medium red onions, cut into 1-inch pieces
3 tablespoons olive oil
7 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Divide Brussels sprouts and onions between 2 foil-lined 15x10x1-in. baking pans., In a small bowl, mix oil, garlic, salt and pepper; drizzle half of the mixture over each pan and toss to coat. Roast until tender, 20-25 minutes, stirring occasionally and switching position of pans halfway through.

Nutrition Facts : Calories 69 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 215mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GARLIC PARMESAN BACON BRUSSELS SPROUTS RECIPE BY TASTY



Garlic Parmesan Bacon Brussels Sprouts Recipe by Tasty image

Here's what you need: brussels sprouts, bacon, salt, pepper, apple cider vinegar, brown sugar, garlic, fresh chive

Provided by Kathryn Aubin

Categories     Sides

Yield 6 servings

Number Of Ingredients 8

2 lb brussels sprouts, halved
8 strips bacon, chopped
2 teaspoons salt
½ teaspoon pepper
⅓ cup apple cider vinegar
1 tablespoon brown sugar
5 cloves garlic, minced
fresh chive, chopped, to serve

Steps:

  • Preheat oven to 400°F (200°C)
  • Cook bacon in a cast iron pan over medium heat. Once bacon fat coats the pan, add the Brussels sprouts, salt, pepper, apple cider vinegar, brown sugar, garlic. Stir until fully coated.
  • Cook until the bottom of the Brussel sprouts begin to brown on the bottom.
  • Transfer the cast iron pan to the oven and roast for 20 minutes, or until tender, flipping the brussel sprouts over every 5 minutes or so.
  • Sprinkle Parmesan cheese evenly over the Brussels sprouts, then place the pan back in the oven and bake for other 3 to 5 minutes.
  • Sprinkle with additional bacon and chives then serve.
  • Enjoy!

Nutrition Facts : Calories 312 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 22 grams, Sugar 4 grams

BRUSSELS SPROUTS WITH GARLIC



Brussels Sprouts with Garlic image

These Brussels sprouts are special enough for company-I like to serve them for Thanksgiving dinner. If you can't find fresh sprouts, try using the frozen one. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds fresh Brussels sprouts
2 teaspoons olive oil
3 teaspoons butter, divided
4 garlic cloves, chopped
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Trim Brussels sprout stems. Using a paring knife, cut an "X" in the bottom of each., In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat., Stir in broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add remaining butter; toss to coat.

Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 187mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

BRUSSELS SPROUTS WITH BACON & GARLIC



Brussels Sprouts with Bacon & Garlic image

When we have company, these sprouts are my go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings

Number Of Ingredients 6

2 pounds fresh Brussels sprouts (about 10 cups)
8 bacon strips, coarsely chopped
3 garlic cloves, minced
3/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. In a 6-qt. Dutch oven or stockpot, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 30 seconds longer. Remove with a slotted spoon; drain on paper towels., Add Brussels sprouts to bacon drippings; cook and stir until sprouts begin to brown lightly, 4-6 minutes. Stir in broth, salt and pepper; cook, covered, until Brussels sprouts are tender, 4-6 minutes longer. Stir in bacon mixture.

Nutrition Facts : Calories 109 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 300mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

GARLIC-ROSEMARY BRUSSELS SPROUTS



Garlic-Rosemary Brussels Sprouts image

This is my go-to Thanksgiving side dish. It is healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use some of the leftover herbs. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pounds Brussels sprouts (about 8 cups), trimmed and halved
1 cup panko bread crumbs
1 to 2 tablespoons minced fresh rosemary

Steps:

  • Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.

Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

BRUSSELS SPROUTS CHIFFONADE WITH BACON, GARLIC AND SHALLOTS



Brussels Sprouts Chiffonade With Bacon, Garlic and Shallots image

Chiffonade means shredding green leaves finely - and it's a great, and unusual way, of cooking sprouts. Try it this Christmas!

Provided by English_Rose

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

10 ounces Brussels sprouts, trimmed
1 tablespoon olive oil
1 ounce butter
2 shallots, finely chopped
1 garlic clove, crushed
2 ounces smoked bacon, chopped

Steps:

  • Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
  • Heat the olive oil and melt the butter into it.
  • Add the shallots, garlic and bacon.
  • Cook for 3-4 mins until the shallot is softened.
  • Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.

LEMON-GARLIC BRUSSELS SPROUTS



Lemon-Garlic Brussels Sprouts image

Even lifelong Brussels sprouts haters love these! For a heartier dish, sometimes I add crumbled bacon. -Jan Roberts, San Pedro, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 pound fresh Brussels sprouts
1-1/2 teaspoons olive oil
1-1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
Dash pepper
1 tablespoon shredded Parmesan cheese

Steps:

  • Cut an "X" in the core of each Brussels sprout. Place in a shallow baking pan coated with cooking spray. Drizzle with oil and lemon juice; sprinkle with salt, garlic powder and pepper., Bake, uncovered, at 400° for 20-25 minutes or until tender, stirring once. Sprinkle with cheese.

Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 366mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

BRUSSELS SPROUTS WITH GARLIC & GOAT CHEESE



Brussels Sprouts with Garlic & Goat Cheese image

I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! -Brenda Williams, Santa Maria, California

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 16 servings (2/3 cup each).

Number Of Ingredients 6

3 pounds Brussels sprouts, trimmed and halved
1/4 cup olive oil
8 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 package (5.3 ounces) fresh goat cheese, crumbled

Steps:

  • Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a bowl; toss with cheese.

Nutrition Facts : Calories 81 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 205mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges

BRUSSELS SPROUTS WITH HONEY-GARLIC GLAZE



Brussels Sprouts With Honey-Garlic Glaze image

Lovers of Brussel sprouts will greatly enjoy this dish. Partially cooked sprouts tossed in the glaze give them a tangy-sweet taste.

Provided by William Uncle Bill

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh Brussels sprout
3 slices bacon, cut into 1/2 inch pieces
1/4 cup minced onion
1 large garlic clove, minced
1/4 cup liquid honey
1 tablespoon red wine vinegar or 1 tablespoon cider vinegar
2 teaspoons Dijon mustard

Steps:

  • Prepare Brussels sprouts, trim ends and peel outer leaves and discard.
  • Cut an X about 3/8 inches deep in the stem end of each sprout.
  • In a saucepan, add Brussels sprouts, cover with boiling water, bring to boil and cook until just tender crisp, about 5 minutes.
  • Drain and let cool slightly.
  • Cut sprouts in half through the stems and drain well on paper towelling.
  • In a large frying pan over medium heat, cook bacon and onion for about 3 minutes or until onions are softened.
  • Add garlic and cook for 1 minute.
  • Stir in honey, vinegar and mustard and cook, stirring, until syrupy, about 2 minutes.
  • Stir in Brussels sprouts and mix to coat well; cook for 1 to 2 minutes or until heated through.
  • Serve hot.

Nutrition Facts : Calories 198.3, Fat 8.1, SaturatedFat 2.6, Cholesterol 11.6, Sodium 199.3, Carbohydrate 29.2, Fiber 4.6, Sugar 20.4, Protein 6.1

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS AND GARLIC



Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic image

I love this recipe because it elevates a lean cut of pork and makes it rich and tender. Whenever I roast a whole cut of meat, I also love to include "built-in" vegetables. These vegetables end up with a wonderful flavor after cooking in the oven. It is important, however, to make sure the pork roast has enough air circulating around (and underneath it) as it cooks. Use a roasting pan fitted with a grill rack so the meat is slightly elevated as it cooks.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 13h15m

Yield 8 servings

Number Of Ingredients 15

1/2 cup Dijon mustard
1/4 cup grainy mustard
Zest and juice of 2 lemons
1/2 cup white wine
8 sprigs fresh thyme
2 tablespoons unsalted butter, softened
1 pork loin, preferably center cut or relatively "even" in thickness from one side of it to the other
Kosher salt
4 tablespoons extra-virgin olive oil
12 cloves garlic, separated but not peeled
2 cups Brussels sprouts, washed and trimmed of any outer leaves
14 to 20 small shallots, peeled
1 teaspoon chili flakes
1/3 cup coarse breadcrumbs
1 tablespoon Sherry vinegar

Steps:

  • For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate.
  • Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture.
  • Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two large spoons) to gently (but firmly) rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes.
  • Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork.
  • Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin.
  • If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to "rest" for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs.
  • Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.

Tips:

  • Trim the Brussels sprouts properly: Remove any yellow or wilted outer leaves and cut off the stem end. Make sure to cut a thin slice off the bottom of each sprout so that it sits flat on the pan.
  • Use a combination of cooking methods: Roasting the Brussels sprouts in the oven allows them to caramelize and develop a slightly crispy exterior, while sautéing them in butter and garlic adds a rich, savory flavor.
  • Don't overcrowd the pan: When roasting the Brussels sprouts, make sure to spread them out in a single layer on the baking sheet. Overcrowding will prevent them from roasting evenly.
  • Add a splash of acid: A squeeze of lemon juice or a drizzle of balsamic vinegar can help to brighten up the flavor of the Brussels sprouts.
  • Garnish with fresh herbs: Chopped parsley, thyme, or rosemary can add a pop of color and freshness to the dish.

Conclusion:

This recipe for Garlic Brussels Sprouts is a delicious and versatile side dish that can be enjoyed with a variety of main courses. The combination of roasting and sautéing gives the sprouts a complex flavor and texture, and the addition of garlic, butter, and lemon juice makes them irresistible. Whether you're serving them for a special occasion or a weeknight dinner, these Garlic Brussels Sprouts are sure to be a hit.

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