• Brussels Sprouts – 1 pound
  • Garlic (minced) – 3 cloves
  • Vegetable Stock – 2 ½ cups
  • Olive oil – 1 tbsp
  • Salt & Pepper – to taste


Heat sauté pan on medium high. Add oil, garlic, and Brussels sprouts and mix well.

Add 1 cup of vegetable stock and reduce. Once the stock is almost cooked off add another cup. Reduce again. W

hen that is cooked off, add last ½ cup and reduce. Season with salt and pepper.

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