Garlicky Brussels Sprouts Saute

From Nina Marcinowski


  • 1 pound Brussels sprouts, ends trimmed
  • 2 tablespoons olive oil
  • 12 cloves garlic, peeled and quartered lengthwise
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon apple cider vinegar


  1. Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.
  2. Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown.
  3. Increase heat to medium-high, and add shredded Brussels sprouts, honey, salt and pepper. Cook 5 minutes, or until browned, stirring often.
  4. Add 1 cup water, and cook 5 minutes more, or until most of liquid is evaporated.
  5. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.