Garlic Sautéed Brussel Sprouts

Brussel sprouts are extremely nutritious yet they have the bad reputation of not being that delicious. Anything can taste great if you throw enough garlic and olive oil on it and Brussel sprouts are no exception. These garlic sautéed Brussel sprouts will be the MVP side dish to any Sunday roast and Holiday dinner, I promise you that.

Fart granates from Belgium as Michael McIntyre likes to call them are probably not everybody’s favourite vegetable. This cruciferous vegetable is notorious for making the tummy rumble but it is also extremely healthy. It is high in fiber, vitamins (especially vitamin K and C), minerals and antioxidants that can lower your risk of chronic disease. They can also help maintain healthy blood sugar levels and therefore help prevent diabetes. Who knew all of that? We should be eating Brussel sprouts (and other cruciferous vegetables that have similar health benefits) every day, if it weren’t for the tummy rumbles and flavour. For the tummy rumbles I cannot help you much with those, though the more thoroughly you cook the Brussel sprouts the easier they are to digest which might alleviate some of the rumbles.  I also read once that adding bicarbonate of soda to the water while boiling the sprouts is supposed to help too, but I cannot confirm that. The flavour I can certainly help you with, this recipe is family favourite on the holidays in winter. It is always the first side dish to disappear which means it is either super delicious or my family is extremely weird. It might be a bit of both. I know people love to roast the Brussel sprouts in the oven, but on the holidays I find the oven to be a little crowded already when you are roasting meat and potatoes and might have to finish a pie. This method is super easy, doesn’t take long and can be prepped extremely well ahead of time.  

Garlic Sautéed Brussel Sprouts

Yield: 4 portions Difficulty: 1/5 Time: 20-30 min


  • 500-750 gr Brussel sprouts
  • 2 tbl olive oil
  • 1 onion, sliced or diced
  • 4-6 cloves of garlic, minced
  • salt 
  • black pepper


  1. Bring some salted water to a boil. Remove the dirty outer layers from the Brussel sprouts and slice a cross into the stalk. You can also half the Brussel sprout to speed up the cooking process and prevent the from rolling away on the plate. Boil the Brussel sprouts until they have reached the desired consistency for you (more tender or a little firmer in the middle), but keep in mind that they break apart when sautéing if cooked too softly. Drain the Brussel sprouts. 
  2. Bring the olive oil to medium high heat and add the onions and a sprinkle of salt. Sauté until translucent, almost golden. Add the garlic and sauté until fragrant. Add the Brussel sprouts and sauté them until they have some colour or char if you like. Season everything with salt and pepper to taste and keep warm until serving.  

So there you have an easy and delicious recipe for garlic sautéed Brussel sprouts. It is the only way to make Brussel sprouts if you ask me, mostly because it is the only way I know how. How many Brussel sprout recipes does one really need? There’s only so many fart granates from Belgium one can eat throughout the holidays. This recipe is quite simple and doesn’t need the oven for once. Why are people roasting everything? Anyway, I hope you enjoyed this post and have a great day. Stay safe and wear a mask!

Categories Food, Vegetarian/VeganTags , , , ,

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