Spicy and Garlicky Brussels Sprouts

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
Serves 8
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.

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