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.