Brussel sprouts simmered in butter and served with parmesan.
I don’t cook brussel sprouts often at my house. They rarely land on my dinner plate. I love cabbage and I think brussel sprouts have similar taste. However, they aren’t my favorite food… period. When I was thinking about the recipe for them I knew that I don’t want them to be boring.
By itself they have just boring taste for me. I had to think what else can I do to make them delicious. I thought that cooking in butter would be perfect. Buttery brussel sprouts … it should be good I repeated to myself. Then I realized I had some parmesan in my fridge after cooking Portobello Mushrooms with Parmesan and Onions.
I kept it simple: butter, parmesan, salt and pepper. That’s all and the taste was amazing. Brussel sprouts were not boring to me anymore. I didn’t even cut them in half that I do sometimes. I left the whole pieces simmered in butter.
As you can see I browned my brussel sprouts a little. However, if you don’t prefer that way just cook on minimal heat (covered or uncovered is fine). Also, I used my favorite green pan that I recently bought and I use it all the time.
Brussel sprouts can be served as side dish for any dinner. I just had my veggies with just mashed potatoes. Also, they are perfect for any meatless main dish.
Parmesan Brussel Sprouts
- 2 cups brussel sprouts
- 1 Tbsp. butter
- 2 Tbsp. parmesan cheese
Melt butter on the pan. Add brussel sprouts.
Cook on low-medium heat for 15 - 20 minutes or until soft.
Add salt and pepper.
Remove from oven and serve with parmesan cheese.