Recipe: Brussels Sprouts with Garlic Butter and Parmesan

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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. 

Brussel Sprouts Recipe with Garlic Butter and Parmesan

Brussels Sprouts with Garlic Butter and Parmesan

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
Cook Time: 35 minutes
Servings: 4 people

Ingredients

  • 1.5 lb brussels sprouts (halved)
  • 3 tbsp olive oil
  • 2 tbsp butter (salted)
  • 1/2 tbsp thyme leaves
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 2 tsp black pepper
  • 1/2 tsp salt
  • 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 salt. Stir well.
  • Cover skillet and lower heat to medium. Stir occasionally until tender for about 10 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.

 

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