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Garlic Brussels Sprouts
Transforming Brussels sprouts into a savory side dish is easy when you shop in club. Our fresh Brussels sprouts are already especially nutty and buttery, so they're best dressed in just a few subtle ingredients.
- 1 1/2 lb. fresh Brussels sprouts
- 4 garlic cloves, chopped
- 2 tsp. olive oil
- 3 tsp. butter, divided
- 1/2 cup(s) chicken broth
- 1/4 tsp. salt
- 1/8 tsp. pepper
- Trim Brussels sprouts and cut an "X" in the core of each; set aside.
- In a large saucepan, sauté garlic in oil and 1 teaspoon butter for 2 to 3 minutes or until golden brown. Add reserved sprouts; toss to coat.
- Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until tender. Drain; add remaining butter and toss until melted.