Brussels Sprout Sauté

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Brussels Sprout Sauté

 

1 lb. Brussels sprouts (fresh is best, but frozen will do)

Extra virgin olive oil

3 or 4 cloves garlic, crushed

 

If you're using fresh Brussels sprouts, remove any bruised, wilted, or

discolored outer leaves,

and trim the stems. If you're using frozen Brussels sprouts, just thaw and

drain them.

 

In a heavy bottomed pot or skillet, heat 1/2 " of olive oil over a medium

heat.

 

Add the Brussels sprouts and fry them, stirring occasionally, until they are

very dark

brown all over.

 

For the last minute or so, add the garlic and stir it well. Remove the

skillet from the heat and

serve the sprouts quickly, before the garlic burns.

 

Yield: 4 servings.

 

Nutrition Information:

Per serving = 10 g carbohydrates, 4 g fiber, 6 g carbs, 4 g protein.