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Garlic Ginger Brussel Sprouts

Garlic Ginger Brussel Sprouts

Don’t be afraid of this seasonal vegetable. When seasoned well, they are absolutely delightful.
By Kristina Wiley

Stop. Don’t go running away on me after I mention the “b” word. It’s okay. Brussel. Sprouts.

They can actually be a good thing, you know! I mean come on, these babies are SMOTHERED in garlic and ginger. Does it get any better that that? Trust me – even the hubs was skeptical about the whole brussel sprouts thing, but after one  bite (and a “holy cow”) he ended up LOVING them!

This recipe is SUPER simple: ginger, garlic, brussel sprouts, salt, and a little crushed red pepper flakes. That is it, my friends!

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The hubs and I went to a food truck frenzie recently and there was a Miami based Asian Fusion truck called Dim ssam a gogo that was UH-MAZING. We tried a few items (each of which were incredible), however I noticed an item on the menu that I WISH I tried (Ginger Brussel Sprouts). I thought about them for a few days afterwards and just couldn’t take it anymore! I HAD to make my own. And these babies were born!

Please don’t be afraid. These little bites of gold will knock your socks off.


Garlic Ginger Brussel Sprouts

Don’t be afraid of this seasonal vegetable! When seasoned well, they are absolutely delightful!

  • Author: Kristina Wiley
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 1x


  • 1 1/3 pounds brussel sprouts
  • 6 cloves garlic, peeled and chopped
  • 2 tablespoons ginger, peeled and chopped
  • 4 tablespoons canola oil
  • 2 teaspoons soy sauce
  • pinch of salt
  • pinch of crushed red pepper


  1. Peel off the outer leaves of the brussel sprouts, trim the stalk, and then halve (or quarter for the large ones) them.
  2. Heat 3 tablespoons of the canola oil in a large nonstick skillet over medium-high heat. Once, it is nice and hot, add the brussel sprouts. Leave alone for 2-3 minutes allowing to brown, toss and do the same for another 2-3 minutes. Do this one last time for an additional 2-3 minutes. They should be browning up nicely.
  3. Add the remaining tablespoon of canola oil along with the garlic and ginger, and stir well. Saute for just a couple minutes. Sprinkle with a little salt, red pepper, and the soy sauce. Stir to combine and serve hot!

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