Recipe courtesy of Cooking Channel

Rich Garlicky Brussels Sprouts

These Brussels sprouts are poached in olive oil and develop a rich concentrated flavor. The oil is irresistible, too-you'll want to sop up what's left on your plate with a slice of crusty bread. For an extra flavor kick, try adding grated lemon zest or shaved Parmesan over top.
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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. 

Cook’s Note

You will have about 1 cup of flavored olive oil left over. Keep refrigerated and use in a vinaigrette or as an accompaniment with bread within 3 days.