Sauteed Brussels Sprouts

Date Added: May 13, 2010 Continental Vegetarian
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Prep Time

5 mins

Cook Time

5 mins

Ready In

10 mins



*to adjust serving size click on "serving box".


This is a great way to cook Brussels Sprouts. Simple and Delicious. Blanching and shocking the Brussels Sprouts then using olive oil, garlic and wine in a quick saute. This process will also work with many other robust vegetables such as Broccoli, Cauliflower, and Asparagus to name a few!


  • 1  Pint (s) Brussels Sprouts, whole
  • 1
  • 3  Table Spoon(s) Olive Oil
  • 2
  • 1  Tea Spoon(s) Garlic, minced
  • 3
  • 1  Fluid ounce(s) White Wine
  • 4
  • 1  As Needed Water, salted heavily (for blanching)
  • 5
  • 1  Pinch Sea Salt
  • 6


    1. Clean, score, and take off outer leaves of brussels sprouts
    2. Drop in boiling salted water and cook for 3 minutes
    3. Shock in an ice bath until cool
    4. Cut in half
    5. Get saute pan hot, add olive oil and garlic
    6. When garlic starts to brown, add the brussels sprouts
    7. Keep mixing ensuring you coat the sprouts with the garlic and oil
    8. Add the wine and let cook for a minute
    9. Season with sea salt and serve

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