Brussels Sprouts with Parmesan
Mark Boughton/styling: Teresa Blackburn
- Yield: 10 servings
- Prep: 5 mins
- Cook: 7 mins
Inspired by Diane Morgan's recipe in The Christmas Table (Chronicle Books, 2008), this recipe uses shredded Brussels sprouts.
Ingredients
- 2 1/2pounds Brussels sprouts
- 2tablespoons butter
- 2tablespoons extra-virgin olive oil
- 6cloves garlic, minced
- 1cup reduced-sodium chicken broth
- 1/2teaspoon kosher salt
- 1/4teaspoon Coarsely ground black pepper
- 3/4cup freshly grated Parmigiano Reggiano cheese
Instructions
- Trim stem ends of Brussels sprouts.
- Using the slicing blade of a food processor, process sprouts into thin slices, then separate with your fingers. If no food processor is available, carefully slice them by hand.
- Melt butter and olive oil in a large skillet. Add garlic; sauté 2 minutes. Add Brussels sprouts; sauté until bright green and crisp-tender, about 3 minutes. Increase heat to high; add broth.
- Cover and cook about 2 minutes. Add salt and pepper. Place in a serving bowl; top with cheese.
Recipe adapted with permission from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition. © 2008 by Diane Morgan. Chronicle Books LLC.
Relish Cooking Show Chef Chris Koetke talks Brussels sprouts.
Nutritional Info *per serving
- Calories 130
- Glycemic Load 0
- Fat 7g
- Saturated Fat 3g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 3g
- Cholesterol 10mg
- Sodium 240mg
- Potassium 480mg
- Carbohydrate 11g
- Fiber 4g
- Sugars 3g
- Protein 7g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 160%
- Calcium 10%
- Iron 10%
