You are here: Home » Recipes » Brussels Sprouts with Parmesan Brussels Sprouts with Parmesan Recipe by Our Cookbook CollectionKitchen Tested Yield 10 servings Prep 5 mins Cook 7 mins Brussels sprouts are traditional at British holiday tables -- make them a regular at yours, too. Mark Boughton/styling: Teresa Blackburn PrintEmail Inspired by Diane Morgan's recipe in The Christmas Table (Chronicle Books, 2008), this recipe uses shredded Brussels sprouts. Ingredients 2 1/2 pounds Brussels sprouts2 tablespoons butter2 tablespoons extra-virgin olive oil6 cloves garlic, minced1 cup reduced-sodium chicken broth1/2 teaspoon kosher salt1/4 teaspoon Coarsely ground black pepper3/4 cup 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.