I used to think the same way you probably do about brussels sprouts. Gross, right? The only brussels sprouts I ever tried when I was a kid were boiled. And to me, they tasted just like stewed or steamed cabbage, which is clearly just disgusting.
Then I tried out this recipe from the Joy Of Cooking and put my own variations on it. If you think you’ll never grow to like this cruciferous vegetable, think again, this yummy recipe may change your mind – it certainly changed mine.
Did you know brussels sprouts (#OptUP Score: 96) are low in calories but high in fiber, vitamins and minerals? A half cup of brussels sprouts, contains 137% of your recommended daily value of Vitamin K, which is necessary for blood clotting and bone health. #foodasmedicine pic.twitter.com/8tzpsY75RA
— Kroger Health (@Kroger_Health) November 25, 2019
This recipe is 100% vegetarian. If you’re a vegan, you can easily replace the butter with margarine, or forgo it altogether. You can also skip sprinkling the veggies with Parmesan cheese at the end too.
Another reason to give this veggie another chance is its nutritional value, which is off the charts. A half cup (100 gram) serving of brussels sprouts contains 10% of your daily dietary fiber, 103% of your vitamin C intake, 16% vitamin A, 7% iron and 3% calcium.
Brussels sprouts are available all year round but are at their crunchiest and tastiest from September to mid-February. So this is the perfect time of year for you to try out this Garlic Butter Brussels Sprouts recipe. Who knows, it may even change your negative attitude towards this crunchy little green, vitamin-packed plant.
Garlic Butter Parmesan Brussels Sprouts
Fall is the perfect time of year to try out this simple recipe. Brussels Sprouts are in season, they are delicious and are packed with nutrients.
- 15-20 brussels sprouts
- 1.5 tbsp butter
- 1.5 tbsp olive oil
- 3 cloves garlic
- 2 tbsp grated parmesan cheese
- freshly ground Himalayan pink salt
- freshly ground black pepper
- 1 tbsp lemon juice
Cut brussels sprouts lengthwise
Melt butter and olive oil in a large frying pan (set at medium-high heat) until butter turns foamy
Reduce heat to medium setting and add smashed garlic. Cook until it's lightly browned
Remove garlic and throw it out, then add a squeeze of lemon
Add sprouts cut side down, cover with a lid and cook on medium-low heat for 10-15 minutes or until tender. Do not stir while cooking them. The cut side of the sprouts will get brown and you'll notice they have a nutty and buttery flavor augmented by the garlic.
Top them off with grated parmesan and freshly ground salt and pepper