We’ve served these to company many times, and they’re always a hit, even with people who think they don’t like brussels sprouts. We didn’t think we liked brussels sprouts, either, until our dear friends John and Judy Horwitz served them to us this way-and suddenly we were addicted.
Yield: Technically 4 servings, but my husband and I can easily eat a pound of these between the two of us. Assuming you can bring yourself to share with 3 other people, you’ll each get 10 grams of carbohydrates with 4 grams of fiber per serving, for a total of 6 grams of usable carbs and 4 grams of protein.
INGREDIENTS
- 1 pound brussels sprouts (fresh is best, but frozen will do)
- Olive oil
- 3 or 4 cloves garlic, crushed
INSTRUCTIONS
- 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 them.
- In a heavy-bottomed pot or skillet, heat 1/2 inch of olive oil over a medium flame.
- Add the brussels sprouts and fry them, stirring occasionally, until they are very dark brown all over – you really want them just about burned.
- For the last minute or so, add the garlic and stir it around well.
- Remove the skillet from the heat and serve the sprouts before the garlic burns.
