Pan-Cooked Brussels Sprouts With Green Garlic

By Martha Rose Shulman

Updated Dec. 13, 2022

Pan-Cooked Brussels Sprouts With Green Garlic
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(92)
Comments
Read comments

These can be served as part of a rice bowl with brown rice, but they also make a nice side dish with just about anything.

Featured in: The Seasonal Charms of Green Garlic

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 2tablespoons extra virgin olive oil
  • 1pound brussels sprouts, trimmed and quartered
  • ½pound green garlic, trimmed, papery layers removed, and chopped
  • Salt and freshly ground pepper
  • 1 to 2tablespoons chopped fresh dill or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

194 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 8 grams protein; 413 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat the olive oil in a large, heavy skillet over medium-high heat and add the brussels sprouts. Cook, stirring often, until they begin to color, about 5 minutes. Turn down the heat to medium and add the garlic. Continue to cook, stirring, until the brussels sprouts are tender and the garlic is fragrant, another 3 to 5 minutes. Stir in the dill or parsley, taste and adjust seasonings, and serve.

Tip

Ratings

4 out of 5
92 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

DianaB

I live in California and have grown my own garlic for years. Green garlic refers to the entire garlic plant before the bulbs have fully formed and the tops have turned brown. The underdeveloped garlic cloves are very tender and are less strong than when they mature. The garlic "bulb" and also the stalk can be used. The tops of the garlic plants referred to below are "scapes" and are something different. Green garlic is a springtime treat.

patti@vallaire.com

What is green garlic?

gipsygman

I believe they are reffering to the tops of the garlic plant. http://garlicfarmct.com/scapelinks.htm

KR

Delicious. I added a bit of balsamic at the end.

patti@vallaire.com

What is green garlic?

gipsygman

I believe they are reffering to the tops of the garlic plant. http://garlicfarmct.com/scapelinks.htm

Gail

I can't find green garlic this time of year. Can Iusegreen onions instead?

DianaB

I live in California and have grown my own garlic for years. Green garlic refers to the entire garlic plant before the bulbs have fully formed and the tops have turned brown. The underdeveloped garlic cloves are very tender and are less strong than when they mature. The garlic "bulb" and also the stalk can be used. The tops of the garlic plants referred to below are "scapes" and are something different. Green garlic is a springtime treat.

Bill Ahlstrom

Sauteing in bacon grease and adding a little chicken broth to the sprouts and green garlic makes even better flavors.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.