Brussels Sprouts are about to become a new family favorite with this easy and delicious Stovetop Brussels Sprouts with Parmesan Cheese and Garlic recipe. Only 10 minutes cooking time for this amazing side dish!
And for our first recipe...
We have been very busy getting settled in the Tiny House. East Texas is great and we are all happy that we made the move from Wyoming to Texas. All the hard work, aside! The people here are wonderful! Friendly, helpful and quiet, as are we. It has taken more time and yes, more money to get settled, but the process is coming to a close. Due to being so busy getting our Tiny House and property ready for full time living, I am also updating past blog posts as I develop new recipes. Because even if I do say so myself, they are still really good recipes, simply buried in the archives! And honestly all delicious recipes deserve to see the light of day, from time to time.
What no oven? Yet dinner still needs to be cooked.
Last night however I was set to prepare the bag of organic Brussels Sprouts I had picked up at Costco when we stocked up a few days ago. And I do so love a perfectly roasted sprout! But with all the work being done to the Tiny House, this will not surprise you, I discovered that my oven is not working properly. For some unknown reason the pilot light will simply not stay lit. And after the day we had put in working outside, getting down on my prayer bones to light the pilot, did not happen...so let me introduce Stovetop Brussels Sprouts with Parmesan Cheese and Garlic.
Our philosophy to Cook With What You Have, now includes appliances!
I actually have several new recipes to share with you. As tired as I can get working around our little homestead, I am more tired of the types of meals we have been eating. And honestly I really am settled in enough to get back to some basic cooking that is beyond fried meat, seasoned with salt and pepper and a vegetable on the side!
And that oven issue?
It won't stop me, trust me! It will be fixed, I immediately put it on the list, but honestly it is still a rather long list, even after two months! Which means the actual repair may take awhile. What is that phrase, we all know about? Oh yes, "the squeezy wheel gets the grease". But around here we cook with what we have, and from this point forward that will included appliances...
Which means last night we had this delicious Stovetop Brussels Sprouts with Parmesan Cheese and Garlic side dish...instead of the roasted Sprouts I only thought I was going to make! But that faulty oven led to this easy and delicious recipe for Brussels Sprouts, and that my friends is not a bad thing!
Some additional thoughts on this recipe:
This is more a process than a true recipe, because you can make as much or as little as you like.
We used the whole bag for this recipe, and they reheat beautifully!
Stovetop steamed Brussels Sprouts are nice and tender, without being over cooked!
Ingredients needed for this recipe:
- Brussels Sprouts
- garlic
- olive oil
- Parmesan Cheese
- Salt
- Freshly ground Pepper
You will also need the following:
- cutting board
- small kitchen knife
- large flat saucepan with lid
- silicone spatula
- small sauté pan
Now we are ready to begin!
Stovetop Brussels Sprouts with Parmesan Cheese and Garlic
by the seat of my pants
UPDATED: 11.02.2024
Brussels Sprouts
olive oil
garlic, fresh minced
Parmesan Cheese
Salt and Pepper to taste
Trim the ends off the sprouts, peel away and discard any yellowed leaves.
Cut any extra large sprouts in half lengthwise.
Rinse under cold water and place in the large pan.
Mince the garlic, set aside.
Add enough water to the pan to equal one inch. Cover with the lid and bring to a boil, reduce heat to medium low and cook for 10 minutes, check for doneness and only cook a couple of minutes longer if needed.
While the sprouts are cooking, complete the following:
Place 1 to 2 Tablespoons of olive oil in the sauté pan, add the garlic and sauté over medium heat until garlic is soft, but not brown. Remove from heat and let stand until needed.
When the sprouts are cooked to your liking (we prefer a firm tender) drain off all of the the cooking water.
Add the olive oil and garlic mixture, toss gently. Sprinkle with Parmesan Cheese and Salt and Pepper to taste.
Toss gently. Serve.
Storage options for Stovetop Brussels Sprouts with Parmesan Cheese and Garlic. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Stovetop Brussels Sprouts with Parmesan Cheese and Garlic has
been included below.
You may also enjoy:
#wholefoodingredients
#scratchmadefoodforyourfamily
#eatmorevegetables!
Scratch Made Food! & DIY Homemade Household featured at Home Matters Link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at Sundays on Silverado Link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at Inspire Me Monday Link-up and Blog Hop.
Thanks
for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS,
friends, and family who love good food and household ideas might love us too!
Tell them about us, and thanks for the referral!
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
Stovetop Brussels Sprouts with Parmesan Cheese and Garlic
by the seat of my pants
UPDATED: 11.02.2024
Brussels Sprouts
olive oil
garlic, fresh minced
Parmesan Cheese
Salt and Pepper to taste
Trim the ends off the sprouts, peel away and discard any yellowed leaves.
Cut any extra large sprouts in half lengthwise.
Rinse under cold water and place in the large pan.
Mince the garlic, set aside.
Add enough water to the pan to equal one inch. Cover with the lid and bring to a boil, reduce heat to medium low and cook for 10 minutes, check for doneness and only cook a couple of minutes longer if needed.
While the sprouts are cooking, complete the following:
Place 1 to 2 Tablespoons of olive oil in the sauté pan, add the garlic and sauté over medium heat until garlic is soft, but not brown.
Remove from heat and let stand until needed.
When the sprouts are cooked to your liking (we prefer a firm tender) drain off all of the the cooking water. Add the olive oil and garlic mixture, toss gently. Sprinkle with Parmesan Cheese and Salt and Pepper to taste. Toss gently. Serve.
Storage options for Stovetop Brussels Sprouts with Parmesan Cheese and Garlic. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe.
~~~~
I was just thinking that I was in the mood for Brussels Sprouts. This looks absolutely a delicious way to eat them. Thanks
ReplyDeleteJudee, I love roasted Brussels Sprouts, but this dish was so simple, and the sprouts are tender and flavorful. Thanks for stopping by, I appreciate it.
DeleteThanks for sharing at the What's for Dinner party!! Have a great week.
ReplyDeleteHelen, thanks for hosting and a great link-up to share with your readers!
DeleteI love brussel sprouts and this looks delish! It will be one of my features at tonight's #HomeMattersParty. Thanks for sharing!
ReplyDeleteAllison, thanks so much!
DeleteI am in the mood for brussel sprouts right now!
ReplyDeleteWe sure enjoyed these, thanks for stopping by, I appreciate it.
DeleteI didn't get one brussel sprout from 4 plants this year, I do think I have a very fat bunny, somewhere out in the yard. This looks so easy and scrumptious. Will have to try some next time I have BSprouts, may do it with asparagus. Thanks! Sandi
ReplyDeleteSandi, I have no doubt your fat bunny has cousins here in East Texas, our garlic has been invaded, the cucumbers "enjoyed" and the green tops of our sweet potatoes. And they are easy and delicious, I can't wait for them to hit the marketplace again!
DeleteI love garlic parm brussel sprouts on the stove top!
ReplyDeleteThanks bunches for sharing with Sweet Tea & Friends this month sweet friend.
Paula as a kid I called them little cabbages, and they were in my opinion now, way overcooked. But when just tender like this recipe, they are so delicious! Thanks for stopping by and for hosting Sweet Tea and Friends, I appreciate it.
DeleteThis recipe looks so yummy, Melynda... it would be a perfect addition to Christmas dinner! Thank you!
ReplyDeleteLaura, I really enjoy this dish, but often a roasted vegetable is out of the question, the oven is already in use!
Delete