Parmesan Brussels Sprouts

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.

Parmesan Brussels Sprouts Ingredients

The following are the ingredients needed to make delicious Parmesan Brussels Sprouts for 2 servings:

  • 1 tablespoon butter
  • 2 cloves garlic, chopped
  • 1 tablespoon butter
  • 6 Brussels sprouts, trimmed and halved
  • 1 tablespoon butter
  • 2 tablespoons shredded Parmesan cheese, or more to taste
  • salt and ground black pepper to taste

Parmesan Brussels Sprouts Cooking Instructions

  • Prep10m
  • Cook15m
  • Ready In25m

To cook Parmesan Brussels Sprouts, you need about 10 minutes of preparation time. The time needed to cook this Parmesan Brussels Sprouts is about 15 minutes , and you can serve your Parmesan Brussels Sprouts within 25 minutes . The following are the steps to cook Parmesan Brussels Sprouts easily:

  1. 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. 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.

Notes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 203 calories; 18.9 grams of fat; 6.3 grams of carbohydrates; 4.2 grams of protein; 50 milligrams of cholesterol; 291 milligrams of sodium.

  1. Nov 21st 2013

    Simple and excellent. I made a very minor change to shift to a healthier fat content: I melted 1/2 TBL butter and 1 TBL olive oil to saute the garlic and then added the brussel sprouts wit ...

  2. Nov 18th 2013

    I like to roast the brussel sprouts cut in half, 450-475, drizzled with olive oil or sprayed with Pam, salt and pepper. Easier than cooking in a pan. Then will add the Parmesan. Anoth ...

  3. Feb 13th 2013

    I wish I could make this a 6 star recipe because I have only had brussel sprouts twice in my life and I HATED them. My husband insisted on buying these little alien vegetables last week as ...

  4. Feb 11th 2013

    We liked these! The only part I didn’t like was cooking them in a skillet. They took far longer to cook then indicated in the recipe and began to burn, so I had to turn the heat way down ...

  5. Nov 28th 2012

    Mmmmmm Gooood!!!!! Thanks for a really tasty recipe. They were a big hit at my Thanksgiving table...even by those who are not crazy about brussel sprouts. This will be my "go to" way of f ...

  6. Oct 31st 2012

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

  7. Sep 25th 2012

    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!

  8. Sep 20th 2012

    FANTASTIC! I did cheat and use 'steamfresh' brussels sprouts, so I did this slightly differently...I cooked the sprouts according to the pkg. While they were cooking, I melted 1/2 the butter ...

  9. Sep 1st 2012

    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 rec ...