Don’t squander those stale baguettes! These crunchy garlic-parmesan croutons are the ideal addition to salads and soups. Additionally, they are absurdly simple to produce.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons butter, divided
- 2 cloves garlic, chopped
- 2 cups broccoli florets
- 8 Brussels sprouts, trimmed and halved
- 1 small tomato, seeded and diced
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
Instructions
- Melt 1 tablespoon butter in a skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining butter. Season with salt and red pepper flakes.
- Stir Brussels sprouts mixture until well-combined, cover the skillet, and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 233 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Easy & fast. I substituted bacon for the tomato. Loved it
my grands don’t care for cooked tomatoes, so I added them fresh before serving. Delicious!!
This was great! I made a few changes. I added some bacon and used the grease and olive oil to brown the broccoli and brussel sprouts. I had cherry tomatoes and used those and added some chopped up green onions that I had leftover from making some tuna salad. I also added some balsamic vinaigrette at the end. I don’t really care for brussel sprouts but I cook them for my son and grandkids. This was an easy and delicious dish. The recipe was easy to change and I ended up liking the brussel sprouts.
This recipe is a keeper! I made a double batch as a vegan side dish with Smart Balance in lieu of butter and it was a huge hit. The garlic and red pepper flakes give the brocolli & brussel sprouts a taste lift.
What an easy recipe! I substituted olive oil for butter. Not only does this blend of veggies taste well together; they also look great together! Love the colors.
This didn’t excite me very much but my portions were a little off. I would add more garlic if I made it again.
I love Brussels sprouts, but this combination of Brussels sprouts and broccoli just did not go together. The seasoning was OK, but the combination with the seasonings did not work,.
We liked this a lot and will be making it again. I changed it slightly – for two. And it was good the next day.
Never thought the two would go together so well. Delicious!
Delicious and easy. Made some alterations. Used steamable Brussels sprouts and broccoli for ease and had them in freezer. Doubled the garlic. Used hot Rotel, drained, instead of cutting up tomatoes. Served with Parmesan to sprinkle on top. A bit spicy, as we like it.
Yum! My son, 18 asked for Brussel Sprouts (yep, 18 and wants veggies). He loves broccoli as well, so this seemed like a good choice. We were not disappointed. Thank you.
This is by far the best vegetable melody I have ever had. I followed the instructions except I sauteed 1/2 onion with the garlic, and instead of salt and red pepper I used a creole seasoning. Absolutely delicious!!
outstanding
This was really quite delicious! I added onion, soy sauce, and udon, which was served with Gardein Szechuan Beefless Strips. So good!
Really a hit. My child had a third serving!
Easy and delicious. A fine side dish to complement Chef John’s prime rib recipe.
This is really good. Thanks!
I thought I had Brussels Sprouts but didn’t, so I made this with just the broccoli, tomato, garlic, butter and salt, plus a few shakes of 6 pepper blend. Wow! It was delicious! I just did a rough cut of the tomato and left the seeds, too. I’ll try it again with the Brussels Sprouts added in for sure! Thanks!
I’m not a big Brussels Sprout fan, but this was still a good dish.
This was fantastic, although we didn’t use the tomato as we didn’t have any on hand. I did add garlic and red pepper flake seasoning, a handful of fresh mushrooms, and half a sliced onion, which really gave it a lot of flavour. My husband loved this and we’ve had it three times in a week, twice with fish and rice, and with sausage and peppers as a side dish.
Everyone loved this dish! It was light and super flavorful!