Garlic Butter Roasted Brussel Sprouts

Crazy good Garlic Butter Brussels Sprouts that even the Brussels sprout haters will love! I toss my sprouts in a magical garlic butter sauce that’s loaded with tons of yummy flavor right after they’re roasted. So good you’ll want to make these all the time!

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. Roasted Brussels Sprouts are fast and easy to prepare for a fresh green addition to your dinner. These Brussels sprouts are coated with a simple garlic butter and roasted in the oven. It’s a good thing Brussels sprouts have made a huge comeback, because they’re delicious! Try this recipe for Brussels Sprouts in Garlic Butter.

These aren’t your mama’s Brussels sprouts! These nutty, caramelized Sautéed Brussels Sprouts with garlic, lemon and butter are one of my favorite sides ever and SO QUICK AND EASY! This Brussels Sprouts recipe make a fabulous quick-cooking side to practically any entree and the flavor combinations are endless! You will also LOVE the steaming trick for even cooking!

Ingredients:
15 Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and peppe

 

Directions:
1.Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
2.Reduce heat to medium, add smashed garlic and cook until lightly browned.
3. Remove garlic and discard.
4.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.
5.The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
6.Top with freshly grated parmesan and salt& pepper to taste.

Directions:
1.Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
2.Reduce heat to medium, add smashed garlic and cook until lightly browned.
3. Remove garlic and discard.
4.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.
5.The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
6.Top with freshly grated parmesan and salt& pepper to taste.

source:tomatohero

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