Sautéed Brussel Sprouts with Butter Garlic Parmesan
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Sautéed Brussel Sprouts with Butter Garlic Parmesan
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Hands down sautéed brussel sprouts is by far the easiest side dish you’ll make! Brussel sprouts haters give this recipe a try, caramelized dark golden outer crust that are perfectly CRISPY and CRUNCHY might change your perspective on boring stinky Brussel sprouts!
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Ingredients
- 1 pound Brussel sprouts
- 2 tablespoon olive oil
- 2 cloves garlic minced
- salt and pepper to taste
- 1 tablespoon butter
- Drizzle balsamic vinegar or juice of ½ lemon
- ¼ cup Parmesan Cheese fine grated
Instructions
- Try to get same sized Brussel sprouts to make sautéed Brussel sprouts. You can trim them to same size for even cooking.
- Remove outer leaves that are discoloured or bruised. Rinse well to get rid of any dirt. Pat dry with kitchen towel.
- Slice Brussel sprouts into half from top to bottom and if they are large slice into thirds to keep even size.
- Heat olive oil in a large skillet (use cast iron pan for best results). Place sliced Brussel sprouts to hot skillet. Arrange in single layer with cut side down.
- Season with salt and pepper.
- Cook sprouts for 6 to 8 minutes on medium flame until tender crispy with golden crust.
- Add minced garlic, flip and cook on other side until caramelized.
- Remove skillet from heat. Add butter, drizzle balsamic vinegar (balsamic reduction) and generous sprinkling of Parmesan cheese.
- Taste test and adjust seasoning if needed.
- Serve immediately with any meal. This dish makes a nice side dish for Thanksgiving and Christmas dinner.
Notes
- Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Try to get same sized Brussel sprouts so they cook even.
- Cook sprouts on medium heat. Give it time to cook slowly and caramelize. DO NOT stir it too much while it’s cooking, this is crucial step in creating amazing caramelization with golden brown crust.
- Another trick to cook Brussel sprouts evenly is by coving the skillet with lid to trap moisture while cooking so it’s tender and evenly cooked.
- I prefer to stir in butter to the sprouts in the end once it’s tender and caramelized. Butter will burn when cooked for long. Cook sprouts in olive oil first and then stir in butter for maximum flavor and taste.
- Don’t skip drizzling with balsamic vinegar. It adds great flavor. You can substitute balsamic vinegar with lemon juice.
Nutrition Information
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Calories
162kcal
(8%)
Carbohydrates
11g
(4%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
12mg
(4%)
Sodium
154mg
(6%)
Potassium
454mg
(13%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
991IU
(20%)
Vitamin C
97mg
(108%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 154mg | 6% |
| Potassium | 454mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 991IU | 20% |
| Vitamin C | 97mg | 108% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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