Yesterday I finally made my third brussels sprouts recipe, which attempted to use garlic to drown out the flavor of the sprouts. I think it did this a little bit too well; the garlic flavor was really strong! However, if you love garlic, this might be just the recipe you have been looking for, so here it is:

*serves 1

2 brussels sprouts, thinly sliced
2 cloves of garlic, crushed
1 tbsp extra virgin olive oil
salt and pepper to taste
sliced almonds to garnish

In a plastic sandwich bag, combine the brussels sprouts, garlic, salt, pepper, and olive oil. Mush it around with your fingers to get the sprouts and garlic coated in the oil. Heat a small nonstick skillet over high heat until a piece of brussels sprout sizzles on contact. Pour the mixture in the plastic bag into the hot skillet, and sautee for about 5 minutes, turning the brussels sprouts. Serve immediately with sliced almonds sprinkled on top.

And the winner is...
Out of the three brussels sprouts recipes I've made over the past week, my favorite by far was the recipe for nutty brussels sprouts, which I am reprinting here.

*serves 1
2 small brussels sprouts, chopped into 4 thin slices
a handful (2 tbsp) of chopped walnuts
1 tsp vegetable oil
1 tsp granulated sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
raisins to garnish

Heat the oil in a small nonstick skillet until it spreads to coat the pan, or a small piece of brussels sprout sizzles on contact. Add the walnuts, brussels sprouts, sugar, nutmeg, and cinnamon. Stir so that the brussels sprouts all get a thin coating of sugar and spices. Cook over medium heat for about 1 minute on each side, so that the sugar begins to caramelize on the surface of each brussels sprout. Remove from heat, garnish with raisins, and serve immediately.