I’m confident enough to say that you’ve never had Brussels sprouts like these before. Garlic butter brussels sprouts are sure to be the highlight of your holiday table. And I wouldn’t say that if it wasn’t true.
Brussels Sprouts. You know; the little cabbagey looking things that children loathe from an early age. Parents usually throw empty threats in their direction along the lines of ‘you’re not getting up from the table if you don’t finish your Brussels sprouts.’ The quintessential side dish that even the dog won’t bother eating because all that’s been done to them is a quick zap in the microwave. Certainly, nothing that’s worth your time. They’re mushy and overcooked, bitter, and or severely lacking in the flavor department. That’s unquestionably not the case with today’s garlic butter Brussels sprouts. These babies are loaded with the most amazing garlicky, sweet and spicy flavor.
I wouldn’t be surprised if you decided to make a meal out of these little cuties alone!
My goal this year is to bring you more side dishes that work throughout the year as well as during the holidays. Sure, things like green bean casseroles only show up during celebrations, but my one-hour dinner rolls? You can make them anytime! So I thought, why not make a side that you’ll want to make more than once a year?
These garlicky sprouts totally fit the bill.
My recipe for garlic butter Brussels sprouts is inspired by a local restaurant in Houston that literally makes the best Brussels sprouts I’ve ever had. They’re crispy and brown on the outside and buttery and garlicky when you bite into them. I’m convinced that restaurant is adding some kind of illegal substance to them to make them so addicting!
- 15Brussels sprouts, halved lengthwise
- 11⁄2 tablespoons butter
- 11⁄2 tablespoons olive oil
- 3cloves garlic, smashed with the flat of a knife
- Parmesan cheese, freshly grated (optional)
- Salt, to taste
- Pepper, to taste
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.