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.
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!!
I've made this, and it's fantastic, and easy. The Parmesean Cheese definately adds to the recipe - don't omit it!
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.
This was excellent!! my husband loved it and asked me to try it with other veggies as well .. thanks
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!
Delicious. I ate the whole thing myself and left the garlic in the pan with the sprouts. Really good
The recipe is perfect the way it is but I always have to play around a bit Sooooo I cut out the butter, sprayed the inside of a plastic bag with lite olive oil, added powdered garlic (not often I use it vs real garlic) added the parmesan and sprouts to the bag shook the bag to coat the sproats and then baked them on a baking stone in a 375F oven for 30 minutes. The result was very nice and a bit lower cal. I still prefer your recipe as is! I am actually liking Sproats!
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!
I always thought brussel sprouts were doomed to be boring-tasting no matter what you did to them. But this recipe made them delicious! I also left the garlic in the pan. The only thing I was confused about was: how are you supposed to smash a garlic clove with a knife? I just used a garlic press.