Friday, May 27, 2016

Brussels Sprouts with Garlic and Parmesan

Brussels sprouts have a bad reputation. Many people won’t go near them because they have never experienced sprouts cooked with love. I invite you to be creative in adding other vegetables to this basic recipe.


2-3 lbs. Brussels sprouts
¼ c. vegetable broth (or water)
2 tbsp. olive oil
1 large crushed clove of garlic
3 tbsp. chopped fresh basil (optional)
¼ tsp. black pepper
Salt to taste
8 oz. grated Parmesan cheese

Suggested other vegetables to include:  red peppers, mushrooms, green beans, red onions, chives


Trim and slice the Brussels sprouts into slivers. If you are adding other vegetables, also chop those into small pieces. Put the vegetable broth and olive oil into a deep dish frying pan. Add the crushed garlic, basil, pepper, salt, and vegetables. Cover the pan and simmer the vegetables on low heat for about 10 minutes until tender but still crunchy. Use your judgment about when they are done. You may need to add more vegetable broth to keep the vegetables from sticking to the pan. Turn them frequently. Do not overcook the vegetables as this is the main reason why people think they don’t care for Brussels sprouts.

Serve immediately, topped with Parmesan cheese.

Eat well, be well, live deliciously!


  1. this is of course, one of those recipes that is so good, that when your non-Brussels sprout eating husband asks you to make it, you just smile and say, "I knew you would come around to eating brussels sprouts eventually!"

  2. I'm so glad it worked out for you. I like the Brussels sprouts and black bean spaghetti with pesto even better than this one! Check it out above.