Sauteed Brussels Sprouts

I grew up in a house without brussels sprouts.  It was not until college that I discovered these delectable little vegetables- a roommate of mine was constantly snacking on them with honey mustard.  I must admit I did not have much faith in my friend Rachel because she liked eating room temperature peas out of the can, but one day I gave in and have been cooking with them since.

The recipe I am sharing with you today is one my father and I made the other week — a very simple version with just oil, salt, pepper, garlic and parmesan cheese.

Sauteed Brussels Sprouts- Vanilla & Velvet

Sauteed Brussels Sprouts
Author: Gina Mueller
  • 1 1/2 pounds brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon chopped garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup parmesan cheese
  1. Cut off the brown ends of the brussels sprouts and pull off outer leaves. Cut them in fourths or halves, depending on the size. Heat up oil and garlic in a large pan and add in brussels sprouts, at medium heat. Add salt and pepper and sauté until crisp on the outside and tender on the inside. Sprinkle with parmesan cheese and serve immediately.

Sauteed Brussels Sprouts- Vanilla & Velvet
A little oil and garlic, a dash of salt, a dash of pepper, and a sprinkle of parmesan cheese
Sauteed Brussels Sprouts- Vanilla & Velvet
Simmer, flip and top off with a final layer of parmesan cheese.
If you try the recipe let me know what you think in the comments section!

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