Spain on a Fork > All Recipes > Tapas > Spanish Garlic Brussels Sprouts | INSANELY Delicious & Easy to Make
All Recipes, Tapas / November 21, 2022

Spanish Garlic Brussels Sprouts | INSANELY Delicious & Easy to Make

These Spanish Garlic Brussels Sprouts are the perfect side dish for any occasion. However, they´re extra special during the holidays, as brussels sprouts are in their peek season. Folks, this recipe is easy to make, the brussels sprouts have the most incredible flavor and it´s all done in under 30 minutes.

Spanish Garlic Brussels Sprouts
This dish is known in Spain as Coles de Bruselas al Ajillo, and what makes it stand out above the rest is the amazing garlic flavor. But let me tell you, the back bone of this dish is using a great Spanish extra virgin olive oil. As it´s what really flavors the brussels sprouts.

Spanish Garlic Brussels Sprouts
To make this recipe I used fresh brussels sprouts. But you can also use frozen. Just make sure to fully thaw out. After washing the brussels sprouts, I used a salad spinner to dry them. But you can always just pat them dry with a dishcloth.

Spanish Garlic Brussels Sprouts

TIPS & TRICKS to Make this Recipe: Once you add the brussels sprouts into the hot pan, mix them with the olive oil and then place them cut side down in a single layer. Cook them for about 5 minutes without mixing. This is what gives them that beautiful crusty sear.

Spanish Garlic Brussels Sprouts

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish Garlic Brussels Sprouts

Spanish Garlic Brussels Sprouts
5 from 1 vote
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Spanish Garlic Brussels Sprouts | Coles de Bruselas al Ajillo

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 121 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1 lbs Brussels sprouts 450 grams
  • 8 cloves garlic
  • 2 tbsp chopped fresh parsley 8 grams
  • 1/2 tbsp lemon juice 8 ml
  • pinch sea salt
  • dash black pepper

Instructions

  1. Heat a large fry pan with a medium-high heat

  2. Meanwhile, roughly chop the garlic and add into a mortar, roughly chop a small handful of parsley and add into the mortar, season with sea salt and mash together until you form a paste

  3. Rinse the Brussels sprouts under cold water and pat dry, then cut off the tough stem and remove any damaged or yellow leaves, then cut in half lengthwise

  4. Drizzle in the olive oil into the hot pan and immediately add in the brussels sprouts, mix together, then place them all cut side down in a single layer, cook undisturbed for 4 to 5 minutes

  5. After 5 minutes start mixing the brussels sprouts so they evenly cook all around, after 1 minute add in the garlic paste, mix together and go for 30 to 45 seconds, or until the garlic is fragrant, then remove from the heat

  6. Transfer everything into a large serving dish and squeeze in the fresh lemon juice, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Spanish Garlic Brussels Sprouts | Coles de Bruselas al Ajillo
Amount Per Serving
Calories 121 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 31mg1%
Potassium 478mg14%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 3g3%
Protein 4g8%
Vitamin A 1024IU20%
Vitamin C 102mg124%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments

  1. Adrienne

    5 stars
    These are superb!.

    21 . Nov . 2022
    • Spain on a Fork

      Glad you like them! Thanks for the comment 🙂 Much love

      22 . Nov . 2022
  2. Ramya

    Cant wait to make this soon for me can i use mushrooms instead as brussels spourts are difficult to find in Singapore i never had spanish garlic brussels spourts before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    21 . Nov . 2022
    • Spain on a Fork

      Mushrooms will work great here Ramya! Much love 🙂

      22 . Nov . 2022

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