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Give me all those crisp crunchy edges!
With the high heat in our skillet, caramelization occurs, and those dark-browned crispy edges are an edible crunchy delight.
Using a paring knife trim off the bottom stems of the sprouts. Remove any dry and yellow leaves. Place the sprouts in a colander and wash under cold running water to remove any dirt. Next, carefully cut the sprouts in half lengthwise through the stem.
❤Rachel
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Garlic Sage Brussels Sprouts
Whether it’s a quick weeknight dinner, or a holiday celebration involving lots of entertaining and hungry guests, these Brussels get all the heart eyes
With a bit of steam to quickly soften them up, followed by just a few minutes in a hot skillet with healthy oils to crisp them up, we get our Garlic Sage Brussels on the dinner table FAST.
Give me all those crisp crunchy edges!
I believe my family is completely unaware of the delicious crispy chip-like edges and outer leaves because I’ve already eaten them before the Brussels ever make it onto the dinner table! Haha!
I have become such a huge Brussels Sprouts lover in my 30’s – while never touching them in my life previously! I’ll tell you what…it’s all about the preparation!
Having a GREAT recipe beats those old stinky Brussels many associate with this vegetable.
With the high heat in our skillet, caramelization occurs, and those dark-browned crispy edges are an edible crunchy delight.I really prefer using high-quality avocado oil because it has a higher smoke point (avocado oil has a smoke point of 500° f.) This smoke point allows you to safely sear, saute, stir-fry, barbecue and even bake at high temps without your oil breaking down. It’s much more stable, safe, and suitable for high heat cooking.
I really prefer using high-quality avocado oil because it has a higher smoke point (avocado oil has a smoke point of 500° f.) This smoke point allows you to safely sear, saute, stir-fry, barbecue and even bake at high temps without your oil breaking down. It’s much more stable, safe, and suitable for high heat cooking.Brussels sprouts often get a bad reputation due to the smell, but there are so many health benefits that make Brussels a great superfood to include in our diets each week!
This green vegetable has properties that can promote weight loss, aid in digestion, and potentially prevent heart disease and cancer.
I always recommend this veggie to be eaten at least once per day, to my clients when they have stalled in their weight loss efforts…it usually does the trick!
These are also FANTASTIC for meal prep. Stays great in your fridge for up to 5 days, if stored in a sealed glass container.
Ingredients:
- 1 1/2 lbs Brussels sprouts
- 4 fresh garlic cloves, peeled & sliced thin
- a small handful of fresh sage leaves, chopped
- 2 Tbsps avocado, coconut oil, or olive oil
- sea salt, or sea salt flakes and freshly ground black pepper, to taste
Instructions:
Using a paring knife trim off the bottom stems of the sprouts. Remove any dry and yellow leaves. Place the sprouts in a colander and wash under cold running water to remove any dirt. Next, carefully cut the sprouts in half lengthwise through the stem.In a large saucepan fitted with a steamer basket, bring an inch of water to a boil. Place the Brussels sprouts into the basket, cover, and steam for 5-6 minutes until just tender-crisp. Remove sprouts from heat and allow to cool and dry on paper towels.Heat oil in a wok or a large skillet over medium-high heat. Add in sage and sauté for 2 minutes, then add in the garlic and cook for 1 minute more. Immediately add in your Brussels sprouts and cook stirring constantly for 3-4 minutes.Toss and turn the sprouts constantly or else they will stick to the pan and burn quickly. Cook until sprouts are a bit crispy on the outer edge but soft and tender inside.Season with sea salt and freshly ground black pepper. Transfer your sprouts to a serving dish.These are great as a side dish with any festive holiday meal. Have a wonderful time!
In a large saucepan fitted with a steamer basket, bring an inch of water to a boil. Place the Brussels sprouts into the basket, cover, and steam for 5-6 minutes until just tender-crisp. Remove sprouts from heat and allow to cool and dry on paper towels.
Heat oil in a wok or a large skillet over medium-high heat. Add in sage and sauté for 2 minutes, then add in the garlic and cook for 1 minute more. Immediately add in your Brussels sprouts and cook stirring constantly for 3-4 minutes.
Toss and turn the sprouts constantly or else they will stick to the pan and burn quickly. Cook until sprouts are a bit crispy on the outer edge but soft and tender inside.
Season with sea salt and freshly ground black pepper. Transfer your sprouts to a serving dish.
These are great as a side dish with any festive holiday meal. Have a wonderful time!Enjoy!
❤Rachel
Ingredients
- 1 1/2 lbs Brussels sprouts
- 4 fresh garlic cloves, peeled & sliced thin
- a small handful of fresh sage leaves, chopped
- 2 Tbsps avocado, coconut oil, or olive oil
- sea salt, or sea salt flakes and freshly ground black pepper, to taste
Instructions
- Using a paring knife trim off the bottom stems of the sprouts. Remove any dry and yellow leaves.
- Place the sprouts in a colander and wash under cold running water to remove any dirt. Next, carefully cut the sprouts in half lengthwise through the stem.
- In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
- Place the Brussels sprouts into the basket, cover and steam for 5-6 minutes until just tender-crisp.
- Remove sprouts from heat and allow to cool and dry on paper towels.
- Heat oil in a wok or a large skillet over medium-high heat.
- Add in sage and sauté for 2 minutes, then add in the garlic and cook for 1 minute more.
- Immediately add in your Brussels sprouts and cook stirring constantly for 3-4 minutes.
- Toss and turn the sprouts constantly or else they will stick to the pan and burn quickly.
- Cook until sprouts are a bit crispy on the outer edge but soft and tender inside.
- Season with sea salt and freshly ground black pepper.
- Transfer your sprouts to a serving dish and enjoy.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 1/2 lbs Brussels sprouts
- 4 fresh garlic cloves, peeled & sliced thin
- a small handful of fresh sage leaves, chopped
- 2 Tbsps avocado, coconut oil, or olive oil
- sea salt, or sea salt flakes and freshly ground black pepper, to taste
Instructions
- Using a paring knife trim off the bottom stems of the sprouts. Remove any dry and yellow leaves.
- Place the sprouts in a colander and wash under cold running water to remove any dirt. Next, carefully cut the sprouts in half lengthwise through the stem.
- In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
- Place the Brussels sprouts into the basket, cover and steam for 5-6 minutes until just tender-crisp.
- Remove sprouts from heat and allow to cool and dry on paper towels.
- Heat oil in a wok or a large skillet over medium-high heat.
- Add in sage and sauté for 2 minutes, then add in the garlic and cook for 1 minute more.
- Immediately add in your Brussels sprouts and cook stirring constantly for 3-4 minutes.
- Toss and turn the sprouts constantly or else they will stick to the pan and burn quickly.
- Cook until sprouts are a bit crispy on the outer edge but soft and tender inside.
- Season with sea salt and freshly ground black pepper.
- Transfer your sprouts to a serving dish and enjoy.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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