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Sauteed Brussel sprouts with cheese.

Pan Sauteed Brussel Sprouts

Harriet
A quick and easy recipe for pan sauteed Brussel sprouts with cheese. These Brussel sprouts a tender and delicious, great for serving on occasions like Thanksgiving, Christmas or when you have special guests.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 0 minutes
Total Time 20 minutes
Course Sides
Cuisine Western
Servings 4
Calories 201 kcal

Equipment

  • Small sharp knife
  • Cutting board
  • Measuring spoons
  • Skillet with a lid
  • Tongs
  • Grater

Ingredients
  

  • 2 tablespoons olive oil
  • 500 grams (1 pound) Brussel sprouts cleaned and cut in half
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper optional
  • 30 grams (2 tablespoons) butter
  • 2 garlic cloves grated or minced
  • 30 grams (¼ cup) parmesan cheese grated

Instructions
 

  • Heat the olive oil in a large skillet over a medium flame.
  • Add the Brussel sprouts cut side down.
  • Put the lid on the skillet and turn down the heat to medium / low.
  • Cook undisturbed for about 5- 8 minutes or until the cut side has browned.
  • Turn the sprouts over, put the lid back on and cook for another 5 – 8 minutes or until the sprouts are fork tender.
  • Turn the heat to low and add the salt, pepper butter and garlic. Stir until the butter has fully melted and coated the sprouts.
  • Turn off the heat and mix in just over half the parmesan cheese.
  • Transfer to a serving dish and sprinkle with the remaining cheese, serve hot.

Notes

TIPS FOR BUYING BRUSSEL SPROUTS
When buying sprouts pick ones that are about the same size because, this will ensure even cooking.
Also choose ones that are firm and look good. It’s okay to have a few blemishes on the leaves because, these can be removed before cooking.
Avoid Brussel sprouts that are looking very yellow and feel soft and spongy these are too old.
***
HOW TO TELL WHEN BRUSSEL SPROUTS ARE COOKED
Use a fork to pierce the Brussel sprouts near the base, if it goes in easily with very little resistance it is cooked.
Another way to tell if they are cooked is by taking a bite, if it is soft and tender it is done.
***
CAN'T GET FRESH BRUSSEL SPROUTS USE FROZEN
If you can’t get fresh Brussel sprouts you can use frozen. Half defrost the sprouts so you can cut in half easily. Make the recipe as outlined in the recipe instructions with a few minor adjustments.
  1. Frozen sprouts are already blanched (partially cooked) so, you will have to be careful not to overcook the sprouts.
  2. Because they have been frozen, they will have a little more water in them compared to fresh sprouts. So, in the step 3 and 4 of the recipe cook them uncovered. This will allow the excess water to evaporate and will allow the cut sections to caramelize. 
  3. At this stage you might find that they are fully cooked if so, finish the recipe from step 6 onwards.
  4. If they are not tender turn the sprouts over and cook with the lid on (step 5) for a few more minutes until tender, then proceed with the rest of the recipe.

Nutrition

Serving: 1 servingCalories: 201kcalCarbohydrates: 12gProtein: 7gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 21mgSodium: 496mgPotassium: 503mgFiber: 5gSugar: 3gVitamin A: 1189IUVitamin C: 107mgCalcium: 147mgIron: 2mg
Keyword cook brussels sprouts, easy side dish recipe, fried brussel sprouts, how to cook brussel sprouts, sauteed brussel sprouts with garlic, sauteed brussels sprouts, side dishes for christmas, side dishes for thanksgiving
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