Pan-Roasted Brussels Sprouts in Garlic Butter

Pan-Roasted Brussels Sprouts in Garlic Butter.

-24 Brussels Sprouts, halved lengthwise
-2 Tablespoons Olive Oil
-2 Tablespoons Butter
-4 Garlic cloves, crushed
-Salt and Pepper, to taste
-Freshly grated Parmesan Cheese (optional)
1.In a large shallow pan* using medium heat, melt the butter with the olive oil. Let the butter bubble a little then add the garlic cloves and cook until they turn pale-brown/lightly browned.
2.Remove the garlic cloves. Discard. Turn the heat to low.
3.Place each brussels sprouts cut-side down on the pan. Simmer covered for about 10-12 minutes or until the brussels sprouts are nicely browned (cut-side) and tender when pierced.
4.Serve on a platter. Season with salt and pepper to taste and to add extra yum – sprinkle on top with some Parmesan cheese. Delish!
*For better results, use stainless steel or lightly colored pan. Using dark-colored pan will make the brussels sprouts too dark.


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