Garlicky Brussels Sprouts Sauté

Even people who don’t like Brussels sprouts will eat—and enjoy—this fast dish with a

tender crunch. Pre-peeled garlic cloves from the produce section make this recipe even

quicker.

Serves 6

• 1 lb. Brussels sprouts, ends trimmed
• 2 Tbs. olive oil
• 12 cloves garlic, peeled and quartered lengthwise
• 1 Tbs. brown sugar
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 Tbs. apple cider vinegar

1. Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.

2. Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 1 1/2 cups water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.

Nutritional Information

Per SERVING:

Calories	87
Protein	3g
Total Fat	4g
Carbs	10g
Sodium	213mg
Fiber	3g
Sugar	2g

Source:

http://www.vegetariantimes.com/recipes/9697?section=