Sauteed Brussels Sprouts with Garlic and Parmesan

By Hklbrries

"Brussels sprouts are usually served overcooked and underflavored," says cookbook author Diane Morgan. Shredding and sauteeing the Brussels sprouts keeps them crisp and flavorful. Slicing or shredding them in the food processor or a mandolin is a cinch, too."

Ingredients

• 2 1/2 pounds Brussels sprouts
• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 6 large garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1/2 tsp kosher salt
• Coarsely ground black pepper
• 3/4 cup freshly grated Parmesan cheese

Preparation

Step 1

Trim stem ends of Brussels sprouts. Using the slicing blade of a food processor, process sprouts into thin slices, then separate with your fingers. (Alternately, you can slice them thinly by hand).

Melt butter and olive oil in a large skillet. Add garlic; saute 2 minutes. Add Brussels sprouts; saute 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 Parmesan cheese. Serve immediately.

Nutrition Information:
Per serving
120 calories
10 mg cholesterol
7 g fat
6 g protein
11 g carbohydrates
4 g fiber
280 mg sodium