We don’t have brussels sprouts often, but it is nice to make this occasionally, especially since it is an easy, healthy dish.
I like to buy brussels sprouts fresh at the farmer’s market, usually towards the end of the summer into fall. Fresh is always best for nutrition and flavor!
Brussels sprouts (fresh)
Other seasonings if desired
Start by preparing your brussels sprouts.
If the sprouts are still on the stalk, cut or twist the sprouts to remove.
Remove any yellowing or unhealthy leaves. Trim the bottoms of the sprouts.
Lastly, wash the sprouts before cooking.
I slice the sprouts in half, or in quarters.
I slice them with the stem at the bottom, so the sprouts remain intact.
Heat some butter in a pan until melted. I start with a few pats of butter, adding more in if needed.
Saute the brussels sprouts in the butter, turning regularly.
When the sprouts begin to brown, add in the minced garlic, mixing coat evenly.
Also add in salt, to taste.
When it looks like the brussels sprouts are about done, sprinkle on shredded parmesan cheese, allowing to briefly melt.
You can also sprinkle some freshly grated parmesan cheese when serving.
Also check out my Sauteed Spinach with Garlic recipe!