Recipe: Brussels sprouts with garlic butter
I hope my previous recipes for Brussels sprouts have gotten you eager to try them if you haven’t or try them a new way! We’ve been talking about them every Tuesday this month as the veggie of the month.
And today’s recipe is so simple, my girls can do it! Plus, if you love garlic as much as my family does, this recipe is going to make you very happy. (And vampire-free!)
And while around the table enjoying these sprouts with tons of garlic, you might want to have some fun conversation with some Brussels sprouts trivia. I’ve shared a bit in my previous posts but did you know:
- The U.S. produces 70 million pounds of sprouts each year.
- Brussels sprouts can be purple! Those are the result of a hybrid developed from purple cabbage in the 1940s.
- One serving of these healthy veggies delivers four times more vitamin C than an orange.
- Linus Urbanect ate 31 Brussels sprouts in a minute back in 2008 for the world record.
- A little under one ounce of these vegetables provides 5 grams of fiber and 5 grams of protein.
Brussels Sprouts with Garlic Butter
Ingredients
- 1 LB Brussels sprouts
- 3 Tbs butter
- 1 Tbs olive oil
- 5 cloves garlic, peeled and smashed with the flat of a knife Or more cloves if you desire!
- Parmesan cheese
Instructions
- Slice the sprouts in half or quarters, depending on size.
- Melt butter and oil in large skillet over medium high heat until butter foams.
- Reduce heat to medium and add smashed garlic. Cook until lightly brown.
- Remove garlic and set aside.
- Add sprouts cut side down and cover pan. Cook without stirring on medium-low for 10-15 minutes, or until sprouts are tender.
- Add garlic and stir to warm the garlic. (About 2 minutes)
- Serve with a sprinkle of Parmesan cheese.
