1 tablespoon olive oil
1 large clove garlic, minced
20 small brussels sprouts, sliced as thinly as possible
1/4 teaspoon kosher salt
2 tablespoons brown sugar, I used dark brown, but light or dark should work
Heat the olive oil in a large skillet, over medium high heat. Add the garlic and saute just until fragrant, about 30 seconds. Add the brussels sprouts and stir gently to coat with oil. Continue sauteing until the brussels sprouts are bright green and tender, about 5-6 minutes. Remove from the heat. Add the salt and brown sugar and toss to combine. Enjoy!
1 large clove garlic, minced
20 small brussels sprouts, sliced as thinly as possible
1/4 teaspoon kosher salt
2 tablespoons brown sugar, I used dark brown, but light or dark should work
Heat the olive oil in a large skillet, over medium high heat. Add the garlic and saute just until fragrant, about 30 seconds. Add the brussels sprouts and stir gently to coat with oil. Continue sauteing until the brussels sprouts are bright green and tender, about 5-6 minutes. Remove from the heat. Add the salt and brown sugar and toss to combine. Enjoy!
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