Garlic Parmesan Brussel Sprouts

Brussel sprouts are one of my favorite veggies to eat.  That definitely wasn’t the case when I was a kid. It was weird like eating baby cabbage. A few years ago, I uploaded another version of this Brussel sprout recipe with bacon.  The highlight of this version is garlic butter and parmesan cheese. 

Garlic Parmesan Brussel Sprouts

Keto-friendly and low-carb vegetable side dish.

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Course: Side Dish

Cuisine: American

Keyword: keto, low-carb, vegetables

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 4 people

Ingredients

• 1.5 lb brussels sprouts (halved)
• 3 tbsp olive oil
• 2 tbsp butter (salted)
• 1/2 tsp thyme leaves
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp chicken bouillon
• 2 tbsp Chef Shamy's Garlic Butter
• 1/2 cup grated parmesan cheese
• 1/2 tsp red pepper flakes (optional)

Instructions

• Cut off the stem from the bottom of the brussels sprouts and slice the brussel sprouts in half. If they are miniature size, don’t slice and keep whole.
• Rinse the brussels sprouts with cold water.
• On medium heat, add olive oil and butter to a large non-stick skillet.
• Add the brussels sprouts to the skillet. Next add the following seasonings: thyme leaves, onion powder, garlic powder, black pepper, and chicken boullion. Stir well.
• Cover skillet and lower heat to medium. Stir occasionally until tender for about 15-20 minutes.
• Uncover and test by piercing with a fork.
• Add garlic butter and parmesan cheese. Sprinkle red pepper flakes (optional). Cover skillet and remove from heat. Add more salt and pepper to taste.