Brussels Sprouts with Parmesan

Brussels Sprouts
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.


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


  1. Trim stem ends of Brussels sprouts.
  2. 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.
  3. 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.
  4. 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.

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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%