Brussel Sprouts Recipe in Garlic Butter - (2024)


Community Pick

Brussel Sprouts Recipe in Garlic Butter - (1)

Submitted by Tracy K

"This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones."


Brussel Sprouts Recipe in Garlic Butter - (2) Brussel Sprouts Recipe in Garlic Butter - (3)

photo by SharonChen Brussel Sprouts Recipe in Garlic Butter - (4)

Brussel Sprouts Recipe in Garlic Butter - (5) Brussel Sprouts Recipe in Garlic Butter - (6)

Brussel Sprouts Recipe in Garlic Butter - (7) Brussel Sprouts Recipe in Garlic Butter - (8)

Brussel Sprouts Recipe in Garlic Butter - (9) Brussel Sprouts Recipe in Garlic Butter - (10)

Brussel Sprouts Recipe in Garlic Butter - (11) Brussel Sprouts Recipe in Garlic Butter - (12)

Ready In:





  • 15 Brussels sprouts, halved lengthwise
  • 1 12 tablespoons butter
  • 1 12 tablespoons olive oil
  • 3 cloves garlic, smashed with the flat of a knife
  • freshly grated parmesan cheese (optional)
  • salt and pepper



  • 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.
  • 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.
  • The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  • Top with freshly grated parmesan and salt& pepper to taste.

Questions & Replies

Brussel Sprouts Recipe in Garlic Butter - (13)

  1. Brussel Sprouts Recipe in Garlic Butter - (14)

    Do you use frozen or fresh?

  2. Brussel Sprouts Recipe in Garlic Butter - (15)

    When it says remove garlic and discard , does this mean remove the garlic and olive oil and butter and discard it , use the same pan to fry the Brussels sprouts ??



  1. Brussel Sprouts Recipe in Garlic Butter - (17)

    Normally I steam the brussel sprouts then saute in browned garlic butter and sprinkle with parmesan. So I figured this was just another avenue to the same thing. WRONG!!. These are fabulous and far superior to the way I made them before. The cooking time was perfect and the brown roasty part is an excellent touch. Even with exactly the same ingredients this technique produces a much better result. Do not forget to salt and pepper liberally. At the end of cooking I did swirl in another pat of butter. Only minor problem is that if you are cooking for a crowd you will need a couple of pans. This will be my sprout standard from now on. Now I am sure I want to adopt Tracy.

  2. Brussel Sprouts Recipe in Garlic Butter - (18)

    We had this as one of the side dishes for Easter dinner. It was a big hit! It complimented the ham so nicely. The combination af garlic and parmesan is really delicious on brussel sprouts. A very easy to do recipe, this one is a keeper for sure!Thanks!!

  3. Brussel Sprouts Recipe in Garlic Butter - (19)

    I've made this, and it's fantastic, and easy. The Parmesean Cheese definately adds to the recipe - don't omit it!

  4. Brussel Sprouts Recipe in Garlic Butter - (20)

    I made this with lamb chops for suppper tonight and my husband and I both loved it! I will not hesitate to make this for company- - there was not even one brussel sprout left over. Thanks from Valerie in Markham.

  5. Brussel Sprouts Recipe in Garlic Butter - (21)

    I bet you didn't think you'd get so many 5 star reviews for brussel sprouts did you? *LOLI made tihs with my meatloaf tonight, these were so good (of course I do love brussel sprouts)!I, as always, increased the garlic by two cloves and did as the others, left it in the pan.Thanks for posting this nice change to a favorite veggie!

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  1. Brussel Sprouts Recipe in Garlic Butter - (22)

    I used minced garlic and let it simmer in the butter first, plus never removed it. Also added some lemon juice towards the end, and tossed them in that.

  2. Brussel Sprouts Recipe in Garlic Butter - (23)

    I added chopped almonds to make it even better!!!!!!!!!!!!!!

  3. Brussel Sprouts Recipe in Garlic Butter - (24)

    As my entire family are true garlic lovers, I changed "Remove garlic and discard" to placing the 3 cloves of garlic in a garlic press adding it at the same point in the directions and then leaving the pressed garlic in the pan for the duration of cooking. Magnificent!

  4. Brussel Sprouts Recipe in Garlic Butter - (25)

    Awesome! My family loved it. I never made Brussels sprouts, so I needed to make sure my 4yr old would like it. This is my second time making it since last week as per my 4yr. Old mommy please I need to grow more can you make Brussels sprouts!!!! Yay winner ??

  5. Brussel Sprouts Recipe in Garlic Butter - (26)

    I added toasted pine nuts to mine and put the browned garlic back in at the end (because.. buttery toasted garlic....)

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Brussel Sprouts Recipe in Garlic Butter - (2024)


What takes the bitterness out of brussel sprouts? ›

The sweetness works with the bitterness, and the sugar helps to caramelize the sprouts and bring out their own sweetness. A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.

Should you boil brussel sprouts before sauteing? ›

Should you parboil Brussels sprouts before frying? Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried.

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Do you need to blanch brussel sprouts before roasting? ›

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

What makes brussel sprouts taste good? ›

In my opinion, frying brussels sprouts creates the best flavor while roasting comes in a close second. If you prolong the cooking process and/or overcook these little cabbages, they will chemically transform into sulphuric mush.

Why won't my brussel sprouts get crispy? ›

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.

Do you wash or cut brussel sprouts first? ›

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

Should I cut brussel sprouts in half before blanching? ›

Prepare the vegetables: leave them whole or cut them in half if large, then blanch them in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then serve.

How long do I boil Brussels sprouts? ›

Method. Tip the brussels sprouts into a pan and add a couple of cm water and a pinch of salt – a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.

Why not to boil brussel sprouts? ›

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

Should you flip brussel sprouts? ›

Toss until the Brussels sprouts are evenly coated, then spread them out in an even layer on the baking sheet. Sprinkle evenly with a few generous pinches of salt and pepper, to taste. Then go around and flip each of the Brussels so that they are cut-side-down.

Why are my oven roasted brussel sprouts mushy? ›

When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats. So what's the secret? Roasting. Seriously—the simple preparation of roasting veggies is like magic.

How long should you blanch brussel sprouts before roasting? ›

Blanch the sprouts for 3 minutes, then strain into a colander and place in iced water to stop the cooking. Cut each sprout in half and drain onto a tray lined with a clean tea towel or thick kitchen paper to get them as dry as possible, which will make it easier to caramelize.

What happens if you don t blanch brussel sprouts before freezing? ›

Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.

Who made brussel sprouts less bitter? ›

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

Have brussel sprouts been bred to be less bitter? ›

He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter. And better-tasting brussels sprouts are good, not only for our appetites but also because most of us aren't eating enough vegetables.

How do you reduce bitterness in vegetables? ›

How to Make Bitter Vegetables Less Bitter
  1. Add Heat. The intensity of bitter greens needs an equal but opposing force, and chilli pepper is a great option. ...
  2. Braise Them. ...
  3. Blanch Them. ...
  4. Add Vinegar.

How do you cover up the taste of brussel sprouts? ›

“The most favorable flavor combinations for Brussels sprouts include bacon and garlic, apple cider vinegar as well as garlic and cream and nutmeg.”

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