Parmesan Brussels Sprouts

Parmesan Brussels Sprouts

101
Toronto Worm Company 1

"It was my first year cooking Christmas dinner for the family and I was just thinking of imaginative vegetables I could have! Turned out great and everyone loved them and have been cooking them ever since. Goes well with everything."

Ingredients

25 m {{adjustedServings}} servings 203 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.
  2. Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.

Footnotes

  • Cook's Note:
  • While washing the Brussels sprouts you can take off some of the leaves which make a great crunch to the dish, I usually take 2-3 off each brussels. Add during the cooking process.
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Reviews

101
  1. 156 Ratings

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This is one of my favorite ways to eat Brussels Sprouts. I do add a pinch of crushed red pepper when I add the parmesan cheese to give it a little kick but other than that, I keep to the recipe....

I decided to thinly slice the Brussels sprouts and jazzed them up with some sliced, caramelized shallots.

Darn delicious! Added crushed red pepper and substituted asiago for Parmesan and it was delicious. Quadruple the recipe for a family size I would say!