While scouring through my cookbooks this year, I found what looked to be an easy and tasty side dish for our Thanksgiving this year in my Food & Wine 2011 Annual Cookbook. I have several of these cookbooks – do you have any? They are pretty awesome.
After making this dish, I made a few modifications – adding more “spicy” and more “garlicky”. You can certain add more/less of the garlic and/or the crushed red pepper to suit your taste buds. They were delicious. This is something you can make just before dinner is ready – it’s quick and will be a hit with your Brussels sprouts loving guests!
Spicy and Garlicky Brussels Sprouts
Adapted from Food & Wine 2011 Annual Cookbook
12 cups halved Brussels Sprouts
4 tablespoons olive oil
12 -14 cloves of garlic, smashed
2 teaspoons of black pepper
1/2 – 1 tablespoon of crushed red pepper flakes
Salt, to taste
Boil the Brussels sprouts in salted water for 2 minutes. Drain and pat dry.
In a large skillet, heat the olive oil over medium high heat. Add the smashed garlic and the Brussels sprouts. Cook for a couple of minutes undisturbed. Add the black pepper and the crushed red pepper flakes. Season with salt to taste. Continue to cook, stirring occasionally, until browned and tender for 3-5 minutes. Serve warm.