Creamy GARLIC Brussels Sprouts | A Dish you Won’t be Able to Resist

EPISODE 1264 – How to Make Creamy GARLIC Brussels Sprouts | Coles de Bruselas a la Crema Recipe

FULL RECIPE HERE:

Creamy GARLIC Brussels Sprouts | A Dish you Won’t be Able to Resist

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bienvenidos and welcome to another episode of Spain on a fork today we have such a great show as we’re making a side dish that’s perfect for any time 
of the year but it’s extra special right now during the holidays because it has such a beautiful presentation and it’s filled with so many amazing flavors we’re talking creamy garlic Brussels sprouts this is known as Coles de Bruselas a la Crema this dish is basically Brussels sprouts 
that you saute in extra virgin olive oil until they have a light crusty sear and then you finish them off in a simple creamy garlic sauce that takes this to the next level of goodness folks we’re 
talking easy to make simple everyday ingredients and the best part done in under 30 minutes this 
video is sponsored by tienda.com La Tienda is an online superstore focusing on selling all things 
Spain for your home and kitchen and they’ve been around since 1996 and like I always tell you 
they have the biggest selection of artisan Spanish ingredients like queso manchego the famous jamon serrano and jamon iberico marcona almonds olives the beautiful canned seafood from Spain and all the basic pantry staples you need such as extra virgin olive oil which we’re going to use in today’s 
recipe among so many other great ingredients and let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paella pans that range in size from 2 servings 
all the way up to 50 servings and they even offer classic grilling systems that way you 
can always perfectly cook your paella folks visit tienda.com let them know Albert from Spain on a fork sent you there and make sure use coupon code ONAFORK during checkout for 10% off your order alright let’s just jump right into this I’m going to add in 1 lbs of fresh Brussels sprouts into 
a colander which is 450 g and rinse them under some water to make this recipe you can also 
use frozen Brussels sprouts just make sure to fully thaw them out and skip this step and then 
we’ll add the Brussels sprouts over a dishloth all in a single layer and pat them completely dry 
you can also use a salad spinner here if you like then we’ll cut off a little from the stem from each Brussels sprout remove any 
of the yellow or damaged leaves and cut each one in half lengthwise 
that’s to say through the root for the next step I’m going to heat 
a large fry pan with a medium heat and add in 2 tbsp of extra virgin olive oil which is 30 ml make sure to you use the good stuff here as this is what makes a difference link where you canget the Spanish one I’m using in the description box below after a couple minutes and the oil’s 
nice and hot we’ll add in the Brussels sprouts and we’ll mix them around that way 
they’re all coated in the olive oil and then we’ll place them all in a single layer cut side down and cook them between 4 to 5 minutes without mixing them around after about 4 to 5 minutes we’ll 
start mixing the Brussels sprouts around continuously and go for about 1 
to 2 minutes here and as you can see by using this method it gave 
them a light crusty sear after mixing the Brussels 
sprouts for about 2 minutes we’ll season them with sea salt 
and freshly cracked black pepper and we’ll give them one final mix and then we’ll remove the Brussels 
sprouts from the pan and set them aside now using the same pan with the same heat 
let’s make the creamy garlic sauce once again I’m going to add in 2 tbsp of extra 
virgin olive oil which is 30 ml and we’ll immediately add in eight 
cloves of garlic that have been roughly chopped and we’ll mix the garlic around continuously that way it evenly sautes after 20 to 30 seconds and the garlic 
is nice and fragrant at this stage you don’t want to brown it we’ll add in half 
a tbsp of all purpose flour which is 4 grams and we’re going to continue to mix this and go 
for 1 minute in the flour this is enough time to cook off the raw flavor in it that way it 
doesn’t overpower the flavors of the sauce after cooking the flour for 1 minute I’m 
going to add in 1 teaspoon of dried oregano which is 1 g and half a teaspoon of 
dried thyme which is half a gram and we’ll give it a quick mix then we’ll add in 1/2 cup of milk which is 120 ml I’m using lowfat but you can also use full fat non-fat or even a plant-based milk and we’ll 
also add in half a cup of vegetable broth which once again is 120 ml you can also use 
chicken broth here if you like and we’re going to continue to mix this and go for a few minutes or until we end up with a slightly creamy sauce after 4 to 5 minutes and we’ve end 
up with a slightly creamy sauce we’ll season it with sea salt and freshly cracked 
black pepper and we’ll give it a quick mix then we’ll add the Brussels sprouts back into the pan and give it a mix until it’s well mixed together then we’ll turn off the heat add in 2 tbsp of 
grated cheese which is 15 g I’m using Spanish manchego but you can use whatever cheese you like and squeeze in 2 tsp of fresh lemon juice which is 10 milliters and we’ll give it one 
final mix until it’s well mixed together then we’ll transfer the 
mixture into a serving dish and garnish with some chopped chives check 
it out our creamy garlic Brussels sprouts are done easy to make restaurant 
quality presentation and all done in under 30 minutes using just one pan let’s 
give this a try and see how it turned out once again folks Coles de Bruselas a la Crema this looks absolutely beautiful trying to grab a big bite here we go I’m sneaking one more in there don’t tell anyone
check that out this right here is absolutely delicious It’s right on the money those Brussels 
sprouts are beautifully cooked absolutely no mush to them and they have that sear on them and then that creamy garlic sauce taking this to the next level with all that beautiful garlic flavor easy 
to make the simplest ingredients give it a try at home once again perfect for any time of 
the year but extra special during the holidays because of that beautiful presentation really quick before I go a shout out to a couple of my patreons John Dayan, Juan Iturri and Rob Haskins again
guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below and if you’re 
not subscribed don’t forget to smash that subscribe button and click on the bell icon that 
way you can get notified every time I release new content and to become a part of the Spain 
on a fork family till the next time hasta luego!!