Parmesan Brussels Sprouts


It was my first year cooking Christmas dinner for the family and I was just thinking of imaginative vegetables I could have! Turned out great and everyone loved them and have been cooking them ever since. Goes well with everything.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
2 servings


  • 1 tablespoon butter

  • 2 cloves garlic, chopped

  • 1 tablespoon butter

  • 6 Brussels sprouts, trimmed and halved

  • 1 tablespoon butter

  • 2 tablespoons shredded Parmesan cheese, or more to taste

  • salt and ground black pepper to taste


  1. Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.

  2. Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.

    close up view of Parmesan Brussels Sprouts in a white bowl

Cook's Note:

While washing the Brussels sprouts you can take off some of the leaves which make a great crunch to the dish, I usually take 2-3 off each brussels. Add during the cooking process.

Nutrition Facts (per serving)

203 Calories
19g Fat
6g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 203
% Daily Value *
Total Fat 19g 24%
Saturated Fat 12g 59%
Cholesterol 50mg 17%
Sodium 291mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 4g
Vitamin C 49mg 247%
Calcium 90mg 7%
Iron 1mg 5%
Potassium 245mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love