Golden & crisp on the outside, tender on the inside, and ready to serve in less than 30 minutes – The Best Brussels Sprouts of Your Life!
This easy side dish is my family’s favorite vegetable recipe… EVER. And I’m betting that once you try it, it’ll be a favorite in your house too!
Guess how many ingredients are in this recipe? C’mon guess! Okay, I’ll tell you… four. Just four ingredients (and some seasoning)! Hello, simple side dish! You’re Welcome!
Who knew Brussels Sprouts could be so exciting? I mean really – Brussels Sprouts! For me, they always had a bad reputation. Something that was served to me steamed, or boiled to within an inch of its life.
But all that has changed with these crispy Brussels Sprouts – sprout skeptics step aside because these are amazing!
The Best Brussels Sprouts of Your Life
Jazz up your Brussels Sprouts with a kick of garlic and freshly grated cheese – making this simple side dish one that the whole family will love!
Prep: 5min
Total: 25min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 167 kcal, Carbohydrate 11 g, Protein 6 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 4 mg, Sodium 120 mg, Fiber 4 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- 1 pound Brussels Sprouts (Cleaned and trimmed)
- 3 cloves garlic (peeled & sliced *See the notes section before starting)
- ¼ cup Parmesan Cheese (Freshly grated)
- salt and freshly ground black pepper (To taste)
- 3 tablespoons good quality olive oil (or for Keto, butter flavor coconut oil)
Instruction:
- Preheat the oven to 400°F/200°C.
- If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
- Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
- Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.
Sautéed Brussels Sprouts
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you’ll want to eat every night! Crispy, caramelized, and addictive!
Prep: 5min
Total: 20min
Yield: 4
Serving Size: 1 (of 4) without toppings
Nutrition Facts: servingSize 1 (of 4) without toppings, calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, Saturated Fat 1 g, Fiber 4 g, Sugar 3 g
Ingredients:
- 1 pound Brussels sprouts (trimmed and halved)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar or lemon juice
- 1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
- Chopped fresh herbs like parsley (cilantro or mint (optional))
- A handful of Parmesan (feta, or goat cheese (optional))
Instruction:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren’t toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
