Fried Brussels Sprouts with Garlic
1 serving
15 minutes
Garlic roasted Brussels sprouts is a simple yet elegant dish of European cuisine that combines the rich flavor of caramelized cabbage with an aromatic garlic accent. The origins of this recipe can be traced back to traditional French and Belgian cuisines, where Brussels sprouts hold a prestigious place in seasonal autumn and winter dishes. When sautéed without oil, the cabbage develops an appetizing crispy crust that is then softened with butter and vegetable oil. Garlic adds zest and depth of flavor. The dish pairs wonderfully as a side to meat or fish dishes but can also be served on its own, especially with fresh herbs or a squeeze of lemon juice added. The simplicity of preparation makes this recipe ideal for a quick dinner without sacrificing elegance and health benefits.
1
Prepare the cabbage. Remove the top leaves and wash it. Clean the garlic.
- Brussels sprouts: 200 g
- Garlic: 2 cloves
2
Cut the cabbage into halves. Chop the garlic finely.
- Brussels sprouts: 200 g
- Garlic: 2 cloves
3
Heat the pan over medium-high heat, about 7 out of 10. Place the cabbage in a sliced layer in the pan. Do not add oil. Fry for 2–4 minutes until the cabbage is slightly browned.
- Brussels sprouts: 200 g
4
Flip and fry on the other side as well. Without oil. Lower the heat to 4-5 out of 10.
- Brussels sprouts: 200 g
5
Add garlic, vegetable and butter, fry until desired state, remembering to turn. Season with salt and pepper to taste during the process. Can be used as a side dish or served as a main dish.
- Garlic: 2 cloves
- Vegetable oil: 20 ml
- Butter: 20 g
- Salt: to taste
- Freshly ground black pepper: to taste