Garlic Butter Brussels Sprouts Recipe

Garlic Butter Brussels Sprouts

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.

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.

Course Side Dish
Cuisine Belgian
Keyword Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 220 kcal


  • 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


  1. Cut brussels sprouts lengthwise

  2. Melt butter and olive oil in a large frying pan (set at medium-high heat) until butter turns foamy

  3. Reduce heat to medium setting and add smashed garlic. Cook until it's lightly browned

  4. Remove garlic and throw it out, then add a squeeze of lemon

  5. 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.

  6. Top them off with grated parmesan and freshly ground salt and pepper



It’s Not a Party Without a Bean Salad

Most summers, my sister and her husband have one blow-out bash at their house on a Saturday in July. It’s usually attended by at least 50 people and to feed everyone they barbecue beef, chicken and pork and the rest of the food is provided through a potluck. One of my favourite side dishes to make for any potluck is German Potato Salad (I will post this recipe at a later date) but my brother-in-law’s mom also makes it, and it’s really good. So, at the first summer bash I attended, I left it to his mom to provide her German Potato Salad to the hungry masses. Meanwhile, I needed an alternative, so I brought another favourite of mine, Chickpea Salad.

As guests were mingling at the potluck table and filling their plates, my sister’s friend turned to her and commented: “Who brings a chick pea salad to a party?” She smirked and replied: “My sister.”

It has now become a running joke, with her friends and mine, that their yearly bash is not really a party if there’s no chickpea salad.

Since then, I’ve modified the recipe, using mixed beans instead of just chickpeas – it’s actually tastier and has less calories – but this recipe will work with either. Enjoy.

Marvelous Mixed Bean Salad

High fiber, low calorie, vegan salad.

Prep Time 20 minutes
Servings 4
Calories 145 kcal
Author Bonnie Byrne


  • 540 ml can Unico Bean Medley
  • 1/4 cup Unico White Wine Vinegar
  • 1 tbsp extra virgin olive oil
  • 1 carrot finely diced
  • 1 stalk celery finely diced
  • 1/2 medium onion finely diced
  • 1 clove garlic finely diced
  • sea salt and pepper to taste


  1. Open a can of Unico Bean Medley, pour it into a strainer and rinse beans well with cold tap water. 

  2. Dice all vegetables on a cutting board.

  3. Toss all ingredients in a large bowl, adding the olive oil and white wine vinegar (more or less than 1/4 cup can be used, according to taste) until they are well coated.

  4. While mixing the ingredients, add sea salt and freshly ground pepper, according to taste.

  5. Can be served immediately or refrigerated for later use. Refrigerate any unused portions for up to three days.

Recipe Notes

*If you replace the Mixed Bean Medley with a can of Chick Peas, the calorie count rises by 40 calories per serving.