Annie Lau's Garlic Stir-Fried Brussels Sprouts

From the kitchen of Carly

Crispy Brussels sprouts hit the pan hard, developing golden, caramelized edges while garlic turns fragrant and nutty. The trick is high heat and patience, letting them sit undisturbed so they brown properly. Simple, addictive, and nothing like the mushy sprouts you remember hating.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

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

Instructions

  1. 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. 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. 3. Taste and adjust seasoning with salt and pepper. Serve immediately.