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Sautéed Brussels Sprouts with Garlic and Olive Oil
- 1 pound Brussels sprouts, trimmed
- 2 tablespoons extra virgin olive oil
- 4 plump, moist cloves garlic, peeled, halved, green germ removed, slivered
- ½ teaspoon fine sea salt
- Freshly ground black pepper
Directions:View on Cookstr
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