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Nutrition Facts
Serving Size 1 (189g) Recipe makes 2 servings
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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Thanksgiving at the folks - 2007!

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Alskann

Brussels Sprouts in Garlic Butter

Recipe #21761 | 25 min | 10 min prep | add private note

⁽¹⁵⁴⁾ RATE IT NOW Print Recipe

By: Tracy K
Mar 6, 2002

This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

SERVES 2 -4 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #1130271

On Oct 20, 2009

This was good and easy to make, but there was not enough flavor. You could barely taste the garlic butter. It was good, but just a little plain tasting.

0 people found this review helpful

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From: Kohtzy

On Oct 13, 2009

MMMMmmmmm!! We used double the sprouts, but the same amount of butter/olive oil. We also minced the garlic cloves and didn't remove them. They took a little longer to cook with the extra sprouts (25 minutes), but were yummy!! Thanks, Tracy

0 people found this review helpful

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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.

29 people found this review helpful

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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!!

13 people found this review helpful

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