• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Easy Recipes

    Brussels Sprouts in Garlic Butter

    Modified: May 12, 2014 · Published: Mar 7, 2014 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    A lot of people talk smack about Brussels sprouts. A lot of them have only had sad, overcooked, bland sprouts. It's a shame, really.

    Because when they're done properly, Brussels sprouts are one of the tastiest foods around!

    Brussels Sprouts in Garlic Butter

    This is a quick and simple recipe that is absolutely delicious. I broke out the cast iron Dutch oven to make these, which gave them an extra bit of crispiness on the cut side that may not have been quite as good with a standard skillet. That caramelization was so, so wonderful. It's the stuff Brussels sprouts dreams are made of.

    These are garlicky and highly addictive. It was definitely only 2 servings in my house. I'll make these again for sure!

    Brussels Sprouts in Garlic Butter

    Brussels Sprouts in Garlic Butter
    Joy of Cooking (via food.com - Tracy K.)

    Total Time: 25 mins
    Prep Time: 10 mins
    Cook Time: 15 mins
    Servings: 2-4

    Tracy K's Note:
    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.

    15 Brussels sprouts, halved lengthwise
    1 ½ tablespoons butter
    1 ½ tablespoons olive oil
    3 cloves garlic, smashed with the flat of a knife
    freshly grated parmesan cheese (optional)
    salt and pepper

    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.

    Big Flavors Rating: 4 Stars

    More Easy Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish
    • Serving dish of cilantro lime rice with lime wedges and cilantro sprigs alongside.
      Easy Cilantro Lime Rice

    Reader Interactions

    Comments

    1. Joanne (eats well with others)

      March 09, 2014 at 9:55 am

      The.Boy talks ALL THE BRUSSELS SPROUT SMACK. And I can't stand it because I love them so much! Mmm brussels.

      Reply
      • BigFlavorsFromATinyKitchen

        March 13, 2014 at 11:03 pm

        I don't think I've ever met a Brussels sprout I didn't like. Well, except the frozen ones that get overcooked and passed off as side dishes at family gatherings. I totally put a stop to that. Eew.

        Reply
    2. Lisa Eirene

      March 31, 2014 at 2:39 pm

      Oh man! I love brussels sprouts. Totally trying this.

      Reply
      • BigFlavorsFromATinyKitchen

        April 01, 2014 at 3:02 pm

        I hope you enjoy it as much as we did 🙂

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce
    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.