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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (31g) Recipe makes 2 servings The following items or measurements are not included below: 15 Brussels sprouts |
||
| Calories 229 | ||
| Calories from Fat 176 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.6g | 30% | |
| Saturated Fat 7.0g | 35% | |
| Monounsaturated Fat 9.7g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 95mg | 3% | |
| Potassium 519mg | 14% | |
| Total Carbohydrate 12.7g | 4% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 2.8g | ||
| Protein 4.4g | 8% | |
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Brussels Sprouts in Garlic Butter
SERVES 2 -4
Ingredients
- 15 Brussels sprouts, halved lengthwise
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, smashed with the flat of a knife
- freshly grated parmesan cheese (optional)
- salt and pepper
Directions
1
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.2
Reduce heat to medium, add smashed garlic and cook until lightly browned.3
Remove garlic and discard.4
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.5
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.6
Top with freshly grated parmesan and salt& pepper to taste.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: Sydney Mike
On Jul 1, 2008
What a great, easy way to put together a tasty veggie dish! And it certainly dresses up the ol' Brussels sprouts! Thanks for sharing this keeper of a recipe! [Tagged, made & reviewed in the I Recommend cooking game]
From: mommyoffour
On Jun 26, 2008
Very good. I made this the other night for a veggie and my family loved them. I really liked the addition of parmesan cheese, delicious. Thank you for posting.
From: MEAN CHEF
On Nov 25, 2002
Normally I steam the brussel sprouts 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. The cooking time was perfect and the brown roasty part is an excellent touch. Even with exactly the same ingredients this technique produces a much better result. Do not forget to salt and pepper liberally. At the end of cooking I did swirl in another pat of butter. Only minor problem is that if you are cooking for a crowd you will need a couple of pans. This will be my sprout standard from now on. Now I am sure I want to adopt Tracy.
From: MizzNezz
On Apr 2, 2002
We had this as one of the side dishes for Easter dinner. It was a big hit! It complimented the ham so nicely. The combination af garlic and parmesan is really delicious on brussel sprouts. A very easy to do recipe, this one is a keeper for sure! Thanks!!
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