Sauteed Brussels Sprouts with Garlic and Parmesan

On every Thanksgiving table there deserves to be a spot for a slightly healthier and lighter vegetable dish (because realistically, green bean casserole is covered with cream sauce and fried onions and therefore is not a super healthy choice) to help offset the mashed potatoes, stuffing, and pie. For some people, this means some sort of plain blanched or roasted vegetable, and Brussels sprouts are almost never the vegetable of choice because of their notorious bland and icky flavor. Well, when prepared right, Brussels sprouts are actually something delicious, and this recipe is definitely the right way to make them! These Brussels sprouts don’t lack flavor and have a pleasing texture- no big and underseasoned veggie  chunks here. They are very simple to make, and certainly would serve as a nice and healthy option at anyone’s Thanksgiving or Christmas table. The nicest part is that this side dish can come together in about 15 minutes, which is definitely a plus considering all the rushing around that happens in preparation for holiday meals!

Sauteed Brussels Sprouts with Garlic and Parmesan

Recipe slightly adapted from The Christmas Table by Diane Morgan

Serves 8-10 as a side dish


2 1/2 pounds Brussels sprouts

3 tablespoons unsalted butter

3 tablespoons olive oil

6 cloves garlic, finely minced

1 cup low-sodium chicken stock

Kosher salt

Freshly ground black pepper

3/4 cup freshly grated Parmesan cheese, plus more for topping individual servings


Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Shred the Brussels sprouts (the easiest way to do this is in your food processor, but you can also slice each sprout into 1/16 inch slices and separate them into pieces) and place in a medium bowl until ready to saute.

In a pan, melt the butter with the oil over medium heat and swirl to coat the pan. Add the garlic and saute until soft but not brown, about two minutes. Add the Brussels sprouts and saute until green and crisp-tender, about three minutes. Increase heat to high and add chicken stock. Stir to combine, and cook for two minutes more. Season with salt and pepper. Remove from heat and stir in Parmesan cheese. Serve individual portions and top with more Parmesan cheese. Serve immediately. Enjoy!

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