Buttery, nutty, garlicky and deliciously good. A perfect side dish for Thanksgiving or Christmas or great to nibble on its own. Tried and tested!
Ever since I made my post on Sauteed Brussels Sprouts with Garlic and Bacon, my family and I have totally fallen-in-love with Brussels Sprouts.
Who knew this mostly-maligned and snubbed vegetable can taste truly yummy and quite more-ish!
If you learn how to cook Brussels Sprouts properly, you will truly be rewarded with a delicious side dish that doesn’t taste bitter or yucky but actually quite yummy and a little nutty (not the crazy kind!). 🙂
You’re probably thinking – of course, when you add Bacon to the mix it would become delish as bacon makes anything delicious or at least palatable and that includes Brussels Sprouts.
True, I must say bacon does add that flavorful taste on sauteed Brussels Sprouts; that cannot be denied.
But, what if there’s no bacon available? Can Brussels Sprouts ever taste yummy without good old bacon to lift it up?
The answer is a resounding YES! This recipe does not require any bacon or bacon fat for flavor – instead – garlic-flavored butter plus a sprinkling of some parmesan cheese at the end of cooking (the latter is optional though it does add another layer of deliciousness to the dish for sure!) makes this dish superbly tasty!
The technique of cooking as well allows the Brussels Sprouts to absorb all the delicious flavor of the garlic butter at the same time highlighting it’s yummy nutty flavor.
If you don’t fancy the one with Bacon (my question is why???) – then at least give this Pan-Roasted Brussels Sprouts in Garlic Butter a try!
I promise you won’t be disappointed. If my 8-year old can’t help but munch on this a lot as he loves this, then am sure you will, too. Enjoy!
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24 Brussels Sprouts, halved lengthwise
2 Tablespoons Olive Oil
2 Tablespoons Butter
4 Garlic cloves, crushed
Salt and Pepper, to taste
Freshly grated Parmesan Cheese (optional)
In a large shallow pan* using medium heat, melt the butter with the olive oil. Let the butter bubble a little then add the garlic cloves and cook until they turn pale-brown/lightly browned.
Remove the garlic cloves. Discard. Turn the heat to low.
Place each brussels sprouts cut-side down on the pan. Simmer covered for about 10-12 minutes or until the brussels sprouts are nicely browned (cut-side) and tender when pierced.
Serve on a platter. Season with salt and pepper to taste and to add extra yum – sprinkle on top with some Parmesan cheese. Delish!
*For better results, use stainless steel or lightly colored pan. Using dark-colored pan will make the brussels sprouts too dark.
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