161 Reviews of Brussels Sprouts in Garlic Butter

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!!

From: Tracy K

On Dec 20, 2002

Just wanted to clarify one reviewer's question about smashing the garlic with a knife vs. using a garlic press. Since garlic burns very easily, you want large pieces of garlic in this dish that are less likely to burn. To smash garlic: Take a peeled garlic clove and place it on a cutting board. Lay the broad flat side of a chef's knife on the clove, then press down carefully on the knife with the heel of your hand until the clove gives, leaving you with a somewhat flattened, smashed clove of garlic. This is a good option whenever you want the flavor of garlic without the actual garlic, as the flavor will easily and quickly permeate the dish, and the large pieces are easy to remove. Or, as other reviewers have said, leave it in if you enjoy garlic! Thanks for all the kind reviews, I'm glad you all enjoy this recipe as much as I do!

From: KitchenWitch

On Mar 9, 2002

I've made this, and it's fantastic, and easy. The Parmesean Cheese definately adds to the recipe - don't omit it!

From: geoval2

On Mar 14, 2002

I made this with lamb chops for suppper tonight and my husband and I both loved it! I will not hesitate to make this for company- - there was not even one brussel sprout left over. Thanks from Valerie in Markham.

From: Risë

On Apr 5, 2002

I bet you didn't think you'd get so many 5 star reviews for brussel sprouts did you? *LOL I made tihs with my meatloaf tonight, these were so good (of course I do love brussel sprouts)! I, as always, increased the garlic by two cloves and did as the others, left it in the pan. Thanks for posting this nice change to a favorite veggie!

From: Malriah

On Dec 7, 2002

These sprouts are definately worthy of 5 stars! I had to cook mine a little longer than the recipe stated but I think that may be due to differences in stoves. I also did what Mean Chef suggested and swirled another pat of butter on top when they were done. I will never eat sprouts any other way again. Thanks!

From: Donna

On Dec 14, 2002

Ok now you have done it! I HATE brussel sprouts, or so I thought, I tried them because I liked them a little bit at Thanksgiving and thought I would give the sprouts one more try with this recipe, I LOVE these, I crave them, I made them 2 nights in a row and ate them all myself! I also left the garlic in the pan and let the sprouts get nice and golden , these are DELICIOUS!

From: malka margulies

On Apr 3, 2002

Delicious. I ate the whole thing myself and left the garlic in the pan with the sprouts. Really good

From: yooper

On Oct 4, 2002

These sprouts were wonderful. I've always loved sprouts, and usually only have the frozen kind. The garlic and parmesan made this dish truly stand out! It's worth it to splurge on the added expense to buy the fresh ones for this recipe!