THE APRON GAL

First of all, don't feel intimidated. When looking for Brussels sprouts, choose small ones with tightly wrapped leaves. Do not buy any turning yellow or with loose leaves. Keep in a cool refrigerator for a maximum of a few days. Additionally, Brussels sprouts can be prepared in several easy ways: steaming, stir frying or roasted. In this recipe we will simply be briefly boiling them and then sauteing them in olive oil. 

To begin, wash your Brussels sprouts and remove any dirty outer leaves. Then, cut your Brussels sprouts in half. 

In a large skillet heat a few tablespoons of olive oil until shimmering. The recipe calls for 3 tablespoons, but I would start with one or two and add more as you feel is necessary. You do need the oil to get the nice crisp on the Brussels sprouts but you don't want them to seem oily. 

Add garlic and Brussels sprouts to hot skillet. Cook over high heat undisturbed for one minute. Add crushed red pepper (according to how spicy you want them) and season with salt. Cook over moderate heat stirring occastionally until sprouts are browned and tender, about 3 minutes. 

If you don't have a skillet big enough to turn the Brussel sprouts easily, do them in two batches and just divide the garlic and pepper for each batch. 

Note: These will not be soft Brussels sprouts, they will be firm. This is part of the reason I liked this recipe is because it maintains the integrity of the Brussels sprouts by not turning them to mush. However, if you like your Brussels sprouts softer, increase times in boiling water and in skillet. 

1.5 pounds Brussels sprouts

3 tablespoons olive oil

2 large garlic cloves, smashed (or minced garlic)

1 tsp crushed red pepper

salt

Wash and remove bad leaves from Brussels sprouts, cut in half. Add sprouts to a large pot of boiling water. Cook until bright green, 2 minute. Drain well and pat dry.