Roasted Brussels Sprouts in Garlic Butter Sauce Recipe
Roasting Brussels sprouts recipes like this give them so much flavor! The garlic butter sauce is just a tasty little bonus. Brussels sprouts get such a bad rap. Why are they so ignored and often listed as a most hated food? They are now our favorite vegetable. No kidding. Here’s a few interesting tidbits about Brussels sprouts that I’ve learned. After all, you never know when the need will arise when I need to defend my favorite vegetable choices!
Did you know, for example, that they are members of the cabbage family? These, however, grow on stalks in small buds, and were most likely cultivated during Roman times, what some experts list to be as early as the thirteenth century although written records don’t appear until 200 years later! Grown in what is now known as Belgium, historians speculate that perhaps that is why they are called Brussels sprouts, named for the town of Brussels in Belgium. No matter how it got its name, you have got to try this delicious little side item.
Would you believe I forgot to add in the cheese? Even so, this was delicious! Kid #2 could have eaten thirds. Thirds, of a vegetable that so many people claim to despise. It’s almost funny when you think about it. See what a bit of proper preparation can do? It can make anything become appealing. I could not believe how popular this brussel sprouts recipe was that evening. Who would have thought? I found this roasted Brussels sprouts recipe on Food.com and it is certainly a keeper! I will be turning to this for an easy, healthy side for many years to come.
Garlic Butter Brussels Sprouts Recipe
Brussel Sprouts Recipe: Garlic Butter Sauce
It's a new family favorite! Simple and delicious.
Ingredients
- 15 Brussels Sprouts, Halved Lengthwise
- 1 1/2 Tablespoons Butter
- 1 1/2 Tablespoons Olive Oil
- 3 Cloves Garlic, Smashed
- Parmesan Cheese (Optional)
- Salt and Pepper
Instructions
- 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. Turn heat to Medium Low.
- Place in the Brussel Sprouts, cut side down.
- Cover and cook without touching for 10-15 minutes or until they are tender.
- Top with Salt and Pepper (and Parmesan Cheese if using).
Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!
