Garlic and Parmesan Brussels Sprouts

Garlic and Parmesan Brussels Sprouts

Cristina Rios1 comment
  • 3 lb of Brussels sprouts
  • ¼ cup of unsalted butter
  • ¼ cup of olive oil
  • 12 large garlic cloves, minced
  • 1 ½ - 2 cups of water
  • 2 tbsp of NutraKik
  • Salt to taste
  • 1 ½ cup freshly grated Parmesan cheese (optional)

Trim the ends of the Brussels sprouts and cut the sprouts in half lengthwise. Heat the butter and oil in 1 or 2 sauté pans large enough to hold all the Brussels sprouts in one layer. Add the garlic and cook over low heat to remove the bite, about 2 minutes. Add the brussels sprouts and water and ½ tbps of NutraKik to a depth of 1 ½ inches and cover the pan. Simmer until tender-crisp, stirring occasionally, about 5-8 minutes. Once done place in a bowl, season with salt, 1 ½ tbps of NutraKik and top with the cheese. Serve at once and enjoy.

Serves 12

1 comment

Alisha  Ross
Alisha Ross
This looks beyond amazing! I tend to spend all of my money on food, specifically soup (I can eat it all day, every day, and any time of the year). I haven’t heard of some of your ingredients but would love to try this recipe for sure! Regards Ross Alisha

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