Feb 17, 2010

I have never like brussel sprouts. They taste too much like cabbage to me. I decided to try this recipe in hopes that I would like it. I am the only one in my family who doesn't like them, and I hate to NOT make them for everyone else. I LOVED these. They are wonderful. This is perfect for a brussel sprout hater like me!

  • 15 Brussels sprouts, halved lengthwise
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic, smashed with the flat of a knife
  • freshly grated parmesan cheese (optional)
  • salt and pepper
  1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
  3. Remove garlic and discard.
  4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
  5. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  6. Top with freshly grated parmesan and salt& pepper to taste.


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