I’m telling you, this Garlic Butter Brussels Sprout recipe is a life changer! Melted butter, garlic, salt, pepper, olive oil, and parmesan cheese make this one amazing side dish.
Poor brussels sprouts. They always get a bad name and I’m not sure why. Their reputation alone causes people to never even try them.
But WAIT- have you tried my Garlic Butter Brussels Sprouts?
Between Garlic Butter Brussels Sprouts and my Bacon and Brussels Sprouts, I’ve turned the nay-sayers into believers time and time again.
Delicious Brussels Sprouts
Of course, there are those who have only had frozen or canned, and then I completely understand the aversion. The truth is, fresh brussels sprouts are amazingly simple to prepare and delicious to eat.
Certainly not the mushy, butter mess that you are served a cafeteria style restaurant. Gross.
If you make roasted Brussels sprouts, they tend to have a sweeter taste and if you sauté them it helps to reduce the bitterness and have a more savory flavor. Don’t bother boiling them, they just get soft and soggy which is just gross.
Also, don’t forget how great brussel sprouts are for your health, filled with vitamins A & C, fiber, and folic acids! A true superfood.
Why You’ll Love These Garlic Butter Brussels Sprouts
Of all the side dishes on the site, this is one of my favorites.
- Perfect vegetable side dish – Whether for a holiday dinner for just a regular weeknight at home, it pairs well with almost anything.
- Outstanding flavor – The buttery flavor of this perfect side dish makes it have a restaurant quality taste that even sprouts haters will love.
- Easy to make – Ready in only 10-15 minutes, this quintessential side dish that any home chef can add to the dinner table.
Ingredients
All of these simple ingredients can easily be found at your local grocery store.
- Olive oil – I used a light extra virgin olive oil for this brussels sprouts recipe.
- Fresh brussels sprouts – Make sure they are trimmed and cut in half. Check the section below for the best way to cut Brussels sprouts.
- Garlic – Rather than using a garlic press or mincing it, for this recipe we want it to be thinly sliced.
- Salt and pepper – I sued a blend of coarse kosher salt and freshly ground black pepper.
- Butter – I like to use unsalted butter when cooking so that I can control the amount of salt in the recipe. If using salted, cut back on the kosher salt over.
- Parmesan cheese – I promise you that grating your own cheese makes all the difference. Especially with this brussels sprouts recipe.
How to Make Garlic Butter Brussels Sprouts
You are going to love how easy the best brussels sprouts recipe are to make.
- Heat oil in pan. Heat the olive oil over medium heat in a large skillet.
- Sauté garlic and halved brussels sprouts. Add the brussels sprouts and garlic slices, arranging in as much of a single layer as you can. Season with salt and pepper. Cook, turning once or twice, but otherwise leaving alone so they get golden brown.
- Add butter. Reduce the heat and add the butter, tossing until all sprouts are coated and butter has melted.
- Toss with cheese. Remove the from the heat and toss with parmesan cheese.
How to Serve Garlic Butter Brussel Sprouts
These brussels sprouts taste great as a side dish with all kinds of main meals. From chicken to beef and even seafood and pork. Here are a few of our favorites:
Variations
We love these baby cabbages just the way they are, but there are plenty of ways for you to make them your own.
- Flavor – Add some nutmeg for a deliciously nutty flavor. A drizzle of balsamic vinegar or even a squeeze of lemon juice will take these garlicky sprouts up a notch.
- Sweet – If you’d like to add an element of sweet, try drizzling some maple syrup, honey or even balsamic reduction. They would be delicious in a whole different way.
- Spice it up – If you’d like to add a little spice to your favorite veggies, sprinkle some red pepper flakes or a drizzle of sriracha for a spicy flavor.
Storage, Make Ahead and Freezing
Storage: You can store any leftover garlic butter brussels sprouts in an airtight container. They will stay in the refrigerator for up to three days.
Make ahead: You can make this recipe in advance, but remember that every time you cook them, they get a little softer. The beauty of this quick sauté is that the outside is soft and tender, while the inside is still firm and crunchy.
Freezing: These also freeze really well. You can freeze roasted brussels sprouts for up to 12 months in an airtight container.
Frequently Asked Questions
You can certainly steam your brussels sprouts using a steamer basket
and then toss in the same garlic butter sauce.
This is one question I hate getting, that or are brussels sprouts healthy? The definition of healthy means so many things these days. What I will say is that sprouts alone have a lot of nutritional benefits like being high in antioxidants and rich in fiber and also vitamin K.
Blanching brussels sprouts helps to take away a little of the bitter taste that they have. You can boil the sprouts for about 4 minutes and then immediately add to a bowl of ice water.
The latter is correct. They originated in Belgium! So even though most will remove the “S”, you’ll know the correct version.
More Easy Side Dish Recipes
Ranch Rice
Salmon Croquettes Recipe
Goat Cheese Orzo Salad
Garlic Butter Brussels Sprout Recipe
Equipment
Ingredients
- 1 tablespoon light extra virgin olive oil
- 1 pound fresh brussels sprouts , trimmed and cut in half
- 4 cloves garlic , thinly sliced
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1/4 cup Parmesan cheese , freshly grated
Instructions
- Heat the olive oil over medium-high heat in a large skillet.
- Add the brussels sprouts and garlic slices, arranging in as much of a single layer as you can. Season with salt and pepper. Cook for 8-10 minutes, turning once or twice, but otherwise leaving alone so they get browned.
- Reduce the heat and add the butter, tossing until all sprouts are coated and butter has melted.
- Remove the from the heat and toss with parmesan cheese.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
I just made these tonight and boy were they super goodb thank you so much. I love this recipe. I wouldn’t change a thing.
Glad you loved them! One of our favorites too 🙂
We loved it! It was easy to make and was a great hit. I usually roast Brussel sprouts. I’m liking this recipe.
Yay!!! We love to hear that!
Enjoy your recipes. Thank You!
Thank you, Ralph! Have a nice day!
I believe you are truly missing out by not roasting these in the oven…brings a whole ‘nother level to their flavor…enjoy.
Hi there, thanks for stopping by! I love roasting Brussels Sprouts and do so in many of other recipes, but for this one I was looking for a softer texture. You can certainly roast them and use the same seasoning.
Tucking my 9yr old in bed Monday night she says at 10PM….I want to eat brussles sprouts right NOW! I was like WHAT? So she make them the following night – got to love a kid who digs them – took me till I was 30 to even try them lol! These look great!
What a great looking side dish! Good way to get those sprouts in our diet!