Brussel Sprouts in Garlic Olive Oil

As I sit here contemplating a witty angle with which to approach brussel sprouts, a thought hit me – why in the world would Sookie recommend brussel sprouts for Lorelai’s wedding?! Watching through the scene again there isn’t even a *hint* of disgust in Lorelai’s reaction as Sookie spouts out the initial menu for her big day. Which, if I’m being honest, was definitely present in my reaction when I came to this week’s recipe. I have always been interested in trying brussel sprouts, but they just haven’t been put in front of me much throughout my life. They weren’t a staple in my household growing up, but as my friends have all matured through the years I’ve seen more plates of the tiny lettuce heads find their way to our annual Friendsgivings. I’ve come close to trying them, but as a self-proclaimed foodie I am ashamed to say that their, uh, “fragrance” has ultimately deterred me away from taking the leap. 

So if I, as Sookie St. James protege, hesitate at the thought of serving myself brussel sprouts, I am fairly surprised that Lorelai wouldn’t have immediately quipped back comparing her wedding reception to Jonestown. 

Nevertheless, throughout this project if I’ve learned anything it’s to trust the chef. Outside of Michele’s egg white omelet, Sookie’s creations have yet to steer me wrong. These brussel sprouts are definitely no exception. 

The exact title of this week’s recipe is brussel sprouts in garlic olive oil. That required I learned three things in order to complete: 

  1. How to infuse olive oil with garlic
  2. How to prepare brussel sprouts
  3. How high and long to roast the sprouts to perfection

A simple search led me to the honorable Ina Garten (aka Barefoot Contessa) because obviously, WWTBFCD? I gotta say, the whole recipe itself took about 45 minutes from start to finish, with only about 15 minutes of active cooking time. 

A simple boil of a few smashed cloves of garlic in a cup of olive oil for about 10 minutes will result in the most aromatic olive oil you’ve ever smelled, without overpowering the oil so much that it spoils anything you serve it with. Drizzle about two tablespoons of the oil over halved brussel sprouts, season with salt and pepper to taste, roast in a 400º oven for 30 minutes and voila! Seriously, I was having trouble popping so many of these babies in my mouth long enough to take a picture for the post. They are SO. GOOD. Maybe that’s what Lorelai knew that I didn’t, Sookie’s food is always worth a try.

Brussel Sprouts in Garlic Olive Oil (modified recipe from Ina Garten)


1 lb of brussel sprouts

6 cloves garlic cloves, peeled and smashed

1 cup extra virgin olive oil

Pinch of red pepper flakes

Salt and pepper to taste


Preheat oven to 400º. While the oven is preheating, boil the six garlic cloves in the olive oil with a pinch of red pepper flakes for 10 minutes, making sure to not let the garlic burn. (They will turn dark brown.) Remove from heat. Slice the brussel sprouts into halves and place them on a foil-lined baking sheet. Drizzle two to three tablespoons of the garlic olive oil onto the brussel sprouts and toss them with a generous amount of salt and pepper (or to taste). Roast for 30 minutes. Enjoy!

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