This simple Brussels sprouts recipe has totally changed my mind about Brussels Sprouts! Normally my Brussels sprout standard recipe is to steam the sprouts and then saute in browned garlic butter and sprinkle with Parmesan.
So I figured this was just another avenue to the same thing. WRONG!!.
These are fabulous and far superior to the way I made them before. It’s the brown roasty part that is such an excellent touch. Even with exactly the same ingredients this technique produces a much better result.
It’s imperative that you use fresh sprouts, the texture would be way off with the frozen ones. I did swirl in another pat of butter.
This will be my sprout standard from now on.
Be sure to Like Foodgasm Recipes on Facebook for more great recipes.
- 15 Brussels sprouts halved lengthwise
- 1 1/2 Tbsp butter
- 1 1/2 Tbsp olive oil
- 3 cloves garlic smashed with the flat of a knife
- freshly grated Parmesan cheese optional
- salt and pepper
- Melt the butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce the heat to medium, add the smashed garlic and cook until lightly browned.
- Remove the garlic and discard.
- Add the sprouts to the skillet cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
- The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
- Top with freshly grated Parmesan and salt and pepper to taste.
More recipes you might enjoy.
Leftover Mashed Potato Pancakes
Holiday Squash Casserole
Grannie’s Mac and Cheese
Recipe based on one by Tracy K
Photo by SharonChen