Rich Garlicky Brussels Sprouts

Name: Rich Garlicky Brussels Sprouts
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 pound Brussels sprouts, stem ends trimmed; 1 1/2 cups olive oil; 1 head garlic (about 12 cloves); 4 sprigs fresh thyme; 2 dry bay leaves; Kosher salt and freshly ground black pepper

Recipe courtesy of Cooking Channel

Watch how to make this recipe.

Rich Garlicky Brussels Sprouts

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These Brussels sprouts are poached in olive oil and develop a rich concentrated flavor. The oil is irresistible, too-you'll want to sop up what's left on your plate with a slice of crusty bread. For an extra flavor kick, try adding grated lemon zest or shaved Parmesan over top.

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

784

Total Fat

81

Saturated Fat

11

Carbohydrates

14

Dietary Fiber

5

Sugar

3

Protein

5

Cholesterol

0

Sodium

482

Total: 35 min
Prep: 10 min
Cook: 25 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

784

Total Fat

81

Saturated Fat

11

Carbohydrates

14

Dietary Fiber

5

Sugar

3

Protein

5

Cholesterol

0

Sodium

482

Total: 35 min
Prep: 10 min
Cook: 25 min

Ingredients

1 pound Brussels sprouts, stem ends trimmed

1 1/2 cups olive oil

1 head garlic (about 12 cloves)

4 sprigs fresh thyme

2 dry bay leaves

Kosher salt and freshly ground black pepper

Directions

Halve the Brussels sprouts (or quarter them if using larger, golf ball-size sprouts), and put into a medium saucepan with the olive oil. Peel the garlic cloves and add to the oil. Add the thyme, bay leaves, 1/4 teaspoon salt and a few grinds of pepper. Turn the heat to medium-high until you have reached a simmer, and then adjust the heat to maintain a gentle bubbling simmer. Cook until the sprouts are tender when pierced with a knife, about 22 minutes. Remove with a slotted spoon, drain slightly and season with additional salt and pepper. Discard the thyme and bay leaves, but keep the garlic for serving with the sprouts; the cloves will be very soft and tasty.

Cook’s Note

You will have about 1 cup of flavored olive oil left over. Keep refrigerated and use in a vinaigrette or as an accompaniment with bread within 3 days.