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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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.
