Prep 10 mins
Cook 15 mins
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.
- 15 Brussels sprouts, halved lengthwise
- 22.18 ml butter
- 22.18 ml olive oil
- 3 clove garlic, smashed with the flat of a knife
- freshly grated parmesan cheese (optional)
- salt and pepper
- Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
- Reduce heat to medium, add smashed garlic and cook until lightly browned.
- Remove garlic and discard.
- 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.
- The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
- Top with freshly grated parmesan and salt& pepper to taste.
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!