Vegan Garlic Brussels Sprouts

This is probably the easiest recipe ever and to be honest, I never measure the ingredients. But, I started taking these Brussels sprouts to family gatherings, and people kept asking for the recipe. I was kind of shocked because it’s pretty much three ingredients in a pan, it couldn’t be easier. The most important part of this is recipe is using fresh Brussels sprouts, NOT FROZEN! When I was growing up, the only kind of Brussels sprouts that anyone used was frozen, and I hated everything about. When I went vegan, I started trying fresh vegetables that I had never had, such as kale and fresh Brussels sprouts, and I found out that I love both. My most hated vegetable quickly became my favorite, as long as it is cooked right. The best news is that you don’t have to do much to cook them right, just don’t burn them to the point where they taste like charcoal.

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Vegan Garlic Brussels Sprouts

Servings: 4

Ingredients

  • 1 lb fresh Brussels Sprouts, trimmed and cut in halves $3.99
  • 1-2 tsp garlic powder* or granulated $0.50
  • 1-2 tbsp olive oil $0.30
  • Salt and pepper to taste $0.10

Total Cost: $4.89

Cost per serving: $1.22

 

Instructions

  1. Heat a non-stick skillet over medium heat.
  2. Trim and cut your Brussels Sprouts. Any outer leaves that fall off or are loose, put to the side. Make sure to clean the leaves and the Brussels sprouts.
  3. Cook the Brussels sprouts in the olive oil over medium heat for about 7 minutes on two sides for a total of 14 minutes. You want the sides to be golden brown and crispy. You are actually letting them burn slightly, but not too long. Don’t stir the Brussels sprouts too much because they won’t caramelize. Just add them in, and turn once.
  4. Before removing from pan, add in the outer leaves, the garlic, salt, and pepper. Saute for an additional two minutes or until the leaves are wilted. Toss to coat.

 

Notes:

  • If needed, use more olive oil, some non-stick pans are better than others and need varying amounts of oil. If you have a really good non-stick pan, you could probably get away with not using any oil.
  • You could add some freshly minced garlic. Just add it in when you add the outer leaves. Don’t add at the beginning because the garlic will burn if you let it cook too long.
  • I would suggest using granulated garlic, but there are many brands that will call the granulated garlic “garlic powder.” In these pictures, I used garlic powder because that’s what I currently have, and it works fine. But, I would suggest using granulated garlic, the flavor is better for some reason. Visually the garlic powder is literally a powder, it looks like flour. The granulated garlic looks like grains of sand.

If you end up making this recipe, don’t forget to tag me on Instagram @emilymeansy



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