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



Vinaigrette Caesar Salad Recipe

Vinaigrette Caesar Salad RecipeCaesar salad is a tasty way to get your daily fiber and servings of vegetables, but unfortunately, the dressing can be chock full of calories. I’ve never been a big fan of creamy Caesar dressings anyway. Some of those dressings contain mayonnaise and mayonnaise is just wrong, on so many levels. That’s why I prefer a good vinaigrette Caesar salad.

The best Caesar salad I’ve ever tasted was at a little restaurant in Puerto Vallarta, Mexico. The waiter made the salad in front of me. First, he grilled two large pieces of romaine lettuce, then he added vinegar, lemon juice, garlic and shaved Parmesan cheese. It was light, crispy and delicious and like no other Caesar salad I’d ever tasted before. I raved about it for weeks. A year later, I was back in Puerto Vallarta. I looked for the restaurant but couldn’t find it. I began to wonder if that tasty salad had just been a dream! And I was kicking myself that I hadn’t written the name of the restaurant down.

The recipe below isn’t exactly the same recipe as the restaurant in Puerto Vallarta, as I’m too lazy to grill the romaine. I have tried to come as close to the taste as I could though. And trust me, once you’ve made this vinaigrette Caesar salad from scratch, you’ll never want to go back to your store-bought salad dressing.

Vinaigrette Caesar Salad

A low-calorie, delicious Caesar Salad that's easy to prepare and much healthier than its creamy mayonnaise-laden counterpart.

Course Salad
Cuisine Mexican
Keyword Salad
Prep Time 10 minutes
Lettuce in water 10 minutes
Total Time 20 minutes
Servings 2
Calories 150 kcal


  • 1 tbsp olive oil extra virgin
  • 1 head romaine lettuce
  • 1 clove finely chopped garlic
  • 1/3 cup Unico white wine vinegar
  • 1/4 cup cup lemon juice
  • 2 tbsp Trestella light Parmesan cheese
  • 1/4 tsp Worcestershire Sauce
  • 2 tbsp President's Choice Lightly Buttered Sourdough Croutons
  • fresh ground black pepper
  • 1/8 cup shredded Parmesan cheese


  1. Whisk together white wine vinegar, lemon juice, olive oil, garlic, Worcestershire sauce and Parmesan cheese in a large salad bowl. Set aside.

  2. Chop up romaine lettuce, place in salad spinner, pour cold water inside and let it soak.

  3. Pour out water, spin the lettuce to dry it. 

  4. Add medium amount of lettuce to the salad bowl, that already contains the dressing, then toss. Keep adding lettuce until it's lightly coated.

  5. Add croutons and grind some fresh black pepper then toss again.

  6. Lightly sprinkle shredded Parmesan over the top and serve.

Recipe Notes

If you’re looking for a vegan Worcestershire Sauce option, there are many out there to choose from, including Annie’s Naturals Organic Worcestershire Sauce and the less pricey Compliments brand (sold at stores like Sobeys, IGA and FreshCo).

Also, if you're not a fan of raw garlic, roasted garlic also works well in this salad.