Rich Garlicky Brussels Sprouts
- 1 pound Brussels sprouts, stem ends trimmed
- 1 1/2 cups olive oil
- 1 head garlic (about 12 cloves)
- 4 sprigs fresh thyme
- 2 dry bay leaves
- Kosher salt and freshly ground black pepper
Halve the Brussels sprouts (or quarter them if using larger, golf ball-size sprouts), and put into a medium saucepan with the olive oil. Peel the garlic cloves and add to the oil. Add the thyme, bay leaves, 1/4 teaspoon salt and a few grinds of pepper. Turn the heat to medium-high until you have reached a simmer, and then adjust the heat to maintain a gentle bubbling simmer. Cook until the sprouts are tender when pierced with a knife, about 22 minutes.
Remove with a slotted spoon, drain slightly and season with additional salt and pepper. Discard the thyme and bay leaves, but keep the garlic for serving with the sprouts; the cloves will be very soft and tasty.
Copyright 2013 Cooking Channel, LLC. All rights reserved.