Caramelized Brussels Sprouts

From The Culinary Couple | Source Eat, Live, Run


  • 12-14 large brussels sprouts, peeled and thinly sliced
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • pinch salt
  • 2 Tbsp brown sugar
  • 1/4 cup roughly chopped pecans, toasted
  • 1/4 cup dried cranberries


Heat olive oil in a large skillet over medium-high heat. Saute garlic for 30 seconds. Add brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add salt and brown sugar and toss together. Finish with toasted pecans and dried cranberries.