As I prepared the family’s Christmas meal for the first time, I was only considering creative veggie options. Everyone like them, they turned out well, and I’ve been cooking them ever since. complements everything.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon butter
- 2 cloves garlic, chopped
- 1 tablespoon butter
- 6 Brussels sprouts, trimmed and halved
- 1 tablespoon butter
- 2 tablespoons shredded Parmesan cheese, or more to taste
- salt and ground black pepper to taste
Instructions
- Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.
- Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.
- While washing the Brussels sprouts you can take off some of the leaves which make a great crunch to the dish, I usually take 2-3 off each brussels. Add during the cooking process.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 291 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Ive roasted them never fried them. Delish
Just leave out the garlic so you can enjoy the flavour of the brussels and cheese. It’s a Five Star without the garlic invasion or tone it down by using half a chopped onion or a few shallots instead. Oh, and use at least twice as much cheese. I recommend Mexican shreds.
Brussel sprouts? Blech! Except… actually, yum. Easy, healthy, delicious. I mean, if you’re NOT eating these, what the heck are you eating? You should be making brussel sprouts using this recipe. A lot. Now go do it before I have to report you to the authorities.
I tried to make it as much as possible according to the original recipe, but realized we were out of parmesan midway through, so I had to omit that. I don’ t mind some leaves coming loose, it added texture. I also added some lemon pepper and a squeeze of fresh lemon juice because I’m on a restricted sodium diet, to sub for the salt. I also let them cook just a few minutes longer with a lid on at the very end because the ones I had were pretty large and my FIL doesn’t like his veggies too ‘raw’…I do, so I ate the larger firmer ones and they were just right. Loved them and will make them again very soon!
The use of the convection toaster oven and a basting brush for the butter allowed me to roast them. Tender, crunchy and tasty!
I’ve made this about 5 times now. I LOVE this recipe. Delicious.
Very simple to make. Will definitely make again and again.
This is great! I found out my 14 year old loves Brussels sprouts, especially with a good caramelization! ( she says, give me all the crispy ones!) I have made it several times and it is great as is, but don’t we all like to tinker? I also use bacon grease instead of butter if I have it. Other recipes recommend tossing the sprouts in olive oil and salt and letting them sit for a few minutes but I only do this if there are guests who are brussel-sprout dubious. The grated cheese is key! Be generous with the cheese.
Loved it. I did, however, add crumbled bacon to the recipe.
I made this for Thanksgiving Dinner and we really liked them. I never did put the Parmesan cheese on and we didn’t notice.
Delicious..
This was the best brussel sprout recipe I have ever made. They turned out tender and very flavourful.
Easy and delicious! The dish could easily be served in a four to five star restaurant. One tip when chopping the garlic, I put some salt on the cutting board to prevent most of the garlic from sticking to the knife blade. I made no changes to the recipe other than increasing it to serve 6.
Got my 11 and 12 year old to love Brussels sprouts. Thank you! Make it. It won’t disappoint.
Excellent way dish! I used 1/2 the butter and it was still delicious.
very tastie
Incredibly flavorful! I added the salt and pepper during cooking instead of after and also added a bit of onion powder.
My husband and I thought this was delicious. I added sliced carrots as well.
Great way to make brussel sprouts.. Fast, easy and tasty. How can you go wrong with butter, garlic and parmesan cheese? I made twice the amount in the recipe .
I followed exactly. Split Brussels in half, and added loose leaves. They got nice and crispy . So very yummy! Addictive.
This is super good! My hubby hates veggies and I have never been a fan of Brussels sprouts. The only thing I did different was I used bacon grease instead of butter to grease the pan and added mozzarella cheese at the end. Recipe is fabulous on its own though.