Choux de Bruxelles in buttered garlic

Cooks in about 20 minutes with about 5 minutes preparation.

Serves 2, but easy to scale up or reduce for more or less people.

A delicious and easy side dish to accompany a wide variety of mains.


Choux de Bruxelles, or Brussel sprouts, began to be planted in Brussels in the 13th century, quickly becoming popular and imported to France and England. You may think you don't like them, yet this recipe will hopefully change your mind!

Choux de Bruxelles in buttered garlic


12 large sprouts, or the equivalent volume of smaller sprouts.

3 large cloves of garlic

3 teaspoons of brown sugar

100g of butter


Choux de Bruxelles in buttered garlic

How to Cook

1. Boil the sprouts for 10 minutes.

2. Melt the butter in a pan and fry the garlic on a gentle heat until golden.

3. Pour in the sugar and stir well.

4. Drain the sprouts and add to the pan, frying for a few minutes until you achieve the softness you prefer.

5. Some people prefer crunchy sprouts, personally I prefer mine with a hint of firm texture yet soft enough to melt in the mouth.

6. Serve immediately, either alone or with a dish.


Wine Pairing

Pairs well with steak and red wine. Bon appétit!