Brussels Sprouts

"Heather gave me this recipe. She said she never liked "those things!" until her mother had a dinner party and fixed them like this. I like them no matter how they are fixed, but must admit, these are one of my favorite ways of having brussels sprouts."
 
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photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara
photo by *Parsley* photo by *Parsley*
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:
20mins
Ingredients:
4
Yields:
1 dish of lovely vegetable
Serves:
2
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ingredients

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directions

  • Saute garlic in olive oil over medium heat until golden, then discard.
  • Slice brussels sprouts in half lengthwise.
  • Saute brussels sprouts, face down, in garlic flavored oil until golden, and bright green.
  • Sprinkle with cheese and serve.

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Reviews

  1. So I used oil and butter and threw in a clove of garlic at the end of the cooking time for a little extra garlicy goodness and it turned out great. Simple and yummy! Garlic and cheese and veggie you just can't go wrong. Thanks for sharing
     
  2. I actually liked these quite a bit. Other than adding some salt & pepper at the table I followed the recipe exactly. The garlic taste was a nice change for sprouts. Thank you for sharing your recipe! Made for Spring '09 Pick A Chef.
     
  3. These were good and easy to make. I followed the recipe as written other then I used a lot more then I dash of parmesan. I think next time I would use half butter and half olive oil for more "flavor".
     
  4. A nice, simple way to enjoy those yummy brussels sprouts! I had 1 lb of tiny sprouts, so I left them whole. Since I had 1 lb, I doubled the recipe, and used half olive oil and half unsalted butter. I did sprinkle with the optional parmesan cheese..... it was like icing on the cake! Thanx for sharing!
     
  5. These were great. I used the baby brussels sprouts and the kids loved them! I cooked them until they all had at least one browned part and were pretty tender. A definite hit for a picky family.
     
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RECIPE SUBMITTED BY

I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.
 
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