Ah, the humble Brussels Sprout. You either love them or hate them. Somehow my family falls into the love them category and not just some of us, but the whole. darn. family.
It’s a freaking miracle, that’s what it is!
That said, we eat Brussels Sprouts at least once a week, since it’s a vegetable that we can all agree on. That also means that I have to jazz them up a little. While we do eat them steamed, with butter on a few occasions, we are usually all about the roasting.
I don’t actually roast mine as much as fry them in a cast iron skillet on top of the stove. The cast iron works beautifully to crisp up the green beauties and I can do them on the stovetop instead of turning on my oven! Which, if we actually had some really hot weather here in Alberta, would be a good thing. Right now I’m staring out my window looking at rain and hearing that there is snow up north of us.
Hello June in Alberta.Sigh
The garlic and Parmesan are such an easy way to give Brussels Sprouts a little pizzazz and roasting them in the pan is so much better than soggy steamed ones.
I hope everyone has been enjoying the sunny days we are getting between the rainy and cold ones! Can you believe that it snowed up north? In June? Yes. I can. It’s Alberta.
Happy Cooking everyone! Thanks for stopping in!
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Roasted Garlic Parmesan Brussels Sprouts
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Side Dish
- Karlynn Johnston
- 20-25 medium sized Brussels Sprouts washed trimmed and halved
- 2 TBSP butter
- 2 cloves garlic minced
- 3 tbsp grated fresh Parmesan cheese
- Heat the butter in a medium sized frying pan over medium heat.
- Place the Brussel Sprouts in the pan.
- Fry until they are seared brown on the outside and a little bit crispy.
- Add in the garlic and cook for 3-4 minutes, until it's browned.
- Sprinkle the Parmesan cheese on top and serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.