Brussels Sprouts with Parmesan

Kitchen 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.

Brussels Sprouts
Mark Boughton/styling: Teresa Blackburn

Inspired by Diane Morgan's recipe in The Christmas Table (Chronicle Books, 2008), this recipe uses shredded Brussels sprouts.


2 1/2 pounds Brussels sprouts
2 tablespoons butter
2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 cup reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon Coarsely ground black pepper
3/4 cup 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.




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