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.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

203.3 calories; 4.2 g protein; 6.3 g carbohydrates; 50.2 mg cholesterol; 291.4 mg sodium. Full Nutrition

Reviews (285)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2012
This is one of my favorite ways to eat Brussels Sprouts. I do add a pinch of crushed red pepper when I add the parmesan cheese to give it a little kick but other than that, I keep to the recipe. Two servings......psh. Nope. I eat the whole thing myself. Read More
(101)

Most helpful critical review

Rating: 3 stars
12/28/2014
Ok flavor nothing really special Read More
(4)
419 Ratings
  • 5 star values: 319
  • 4 star values: 80
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
09/01/2012
This is one of my favorite ways to eat Brussels Sprouts. I do add a pinch of crushed red pepper when I add the parmesan cheese to give it a little kick but other than that, I keep to the recipe. Two servings......psh. Nope. I eat the whole thing myself. Read More
(101)
Rating: 4 stars
10/31/2012
I decided to thinly slice the Brussels sprouts and jazzed them up with some sliced, caramelized shallots. Read More
(79)
Rating: 5 stars
02/13/2013
I wish I could make this a 6 star recipe because I have only had brussel sprouts twice in my life and I HATED them. My husband insisted on buying these little alien vegetables last week as he has loved them as a kid so I scoured the net for seemed to be the best way to eat them. I settled on this recipe and I can't believe how much I now love brussel sprouts. I have cooked them twice since and I will keep cooking them thanks to this recipe. I love this website! thank you Read More
(68)
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Rating: 5 stars
09/25/2012
Darn delicious! Added crushed red pepper and substituted asiago for Parmesan and it was delicious. Quadruple the recipe for a family size I would say! Read More
(50)
Rating: 5 stars
09/20/2012
FANTASTIC! I did cheat and use 'steamfresh' brussels sprouts, so I did this slightly differently...I cooked the sprouts according to the pkg. While they were cooking, I melted 1/2 the butter in a pan on low heat and added in the garlic. When the sprouts were done cooking, I cut them in 1/2 and added them to the pan (turned the heat up), to allow them to brown. I flipped them and added in the other 1/2 of the butter, along w/ the salt and pepper. When they were done, I plated them and sprinkled the cheese on top. GREAT flavor, and something that I will be making VERY often~YUM! Thanks for sharing. :) Read More
(40)
Rating: 5 stars
11/21/2013
Simple and excellent. I made a very minor change to shift to a healthier fat content: I melted 1/2 TBL butter and 1 TBL olive oil to saute the garlic and then added the brussel sprouts with 1/2 TBL additional butter. Half way through the cooking, added another 1/2 TBL butter. This was plenty of butter/oil for 1 lb of brussel sprouts, and my family loved it. Thanks for a great recipe! Read More
(27)
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Rating: 5 stars
11/18/2013
I like to roast the brussel sprouts cut in half, 450-475, drizzled with olive oil or sprayed with Pam, salt and pepper. Easier than cooking in a pan. Then will add the Parmesan. Another way is to roast them, then coat with equal amount of maple syrup and balsamic vinegar (1T each, cook 40 seconds in microwave first). Delicious! Read More
(16)
Rating: 4 stars
02/11/2013
We liked these! The only part I didn t like was cooking them in a skillet. They took far longer to cook then indicated in the recipe and began to burn so I had to turn the heat way down until they were done. Also by slicing them in half you loose a lot of the outside leaves as you are turning and cooking them. I would leave them whole next time and roast them in the oven then sprinkle with the parmesan cheese. Read More
(15)
Rating: 5 stars
02/15/2015
This is a tasty way to prepare Brussels sprouts. The ingredient list is strange here. Butter is listed three times. And only six Brussels sprouts? I used many more than that! Sprouts are sold here in the fresh produce in a net bag (maybe a pound?). Quite a few...filled my skillet. I used a tablespoon of butter and a little avocado oil to brown them. Added a little water (could use chicken broth) to help them cook. Sprinkled on the cheese and seasonings and covered a minute to melt the cheese. (No added butter.) I think some walnuts would be a nice addition if you want to make it a little more special. Very pretty side dish! Thank you. Read More
(12)
Rating: 3 stars
12/28/2014
Ok flavor nothing really special Read More
(4)