Garlic Brussel Sprouts

I don’t eat white potatoes so this is one of my “go to” sides when I want some savory vegetables to sink my teeth into.  Garlic Brussel Sprouts are a great source of vitamin C.  They also contain fiber, Vitmin A, Calcium, and and Iron.  This recipe equals about 3 servings. This dish is free from the following: Dairy, Peanut, Tree Nuts, Egg, Soy, Fish, Shellfish, Wheat, and Gluten.FantasticallyFreeBrusselSproutsandGarlic


3 cups of brussel sprouts

1 clove or 1 teaspoon of chopped garlic

2 tbsp of extra light olive

1 tbsp of water

pinch of pepper

pinch of celtic sea salt


Slice brussel sprouts in half. Heat olive in a skillet over medium-high heat. Carefully add brussel sprouts and garlic. Stir to fully coat with olive oil.  Sauté for 1 1/2 minutes, stirring occasionally. Add 1 tbsp of water, cover and lower temperature to medium-low.  Cook for 5 minutes, stir to ensure sprouts cook evenly and do not stick to the skillet. Continue cooking 3 1/2 minutes longer or until desired doneness.

About Tiffany deSilva

Tiffany deSilva, MSW, CPC, is the Founder of Fantastically Free, a Make Difference Divsion of BrightFire Network, LLC. Tiffany is on a mission to help children, families, and adults live safe, healthy, and happy lives despite food allergies.

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