Firstly, I must tell you that, in this instance, I took a shortcut and bought shaved Brussels Sprouts, but in the future I will be preparing them myself. I was testing the recipe to see if it was worth all the chopping. They make a nice change as a side dish. I just sauteed the sprouts in oil, added a little garlic and salt and pepper. I turned down the heat after a while and put a lid on it. The sprouts turn a lovely color of green.
2 tbsp. olive oil + salt and freshly ground black pepper
10 oz. shaved Brussels sprouts
2 large cloves of garlic – grated
Heat the oil in a skillet but don’t quite get it to sizzling. Add the sprouts and stir frequently, when a little brown cover with a lid. Check the sprouts and stir quite often for about 10 – 15 minutes. Prick with a fork to know the sprouts are cooked.