Stovetop Brussels Sprouts with Parmesan Cheese and Garlic.

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 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! 

What no oven? Yet dinner still needs to be cooked. 

Last night however I was set to prepare the bag of 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, and 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. 

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, "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!

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 made the whole bag into this recipe, and they reheat beautifully! 

Stovetop steamed Brussels Sprouts are nice and tender!

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

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: 

Shaved Zucchini with Feta and Parmesan Cheese. 

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Printable "copy and paste" version:

Stovetop Brussels Sprouts with Parmesan Cheese and Garlic

by the seat of my pants

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. 

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