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Parmesan Brussels Sprouts

Toronto Worm Company

"It was my first year cooking Christmas dinner for the family and I was just thinking of imaginative vegetables I could have! Turned out great and everyone loved them and have been cooking them ever since. Goes well with everything."
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25 m servings 203 cals
Original recipe yields 2 servings


  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.
  2. Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.


  • Cook's Note:
  • While washing the Brussels sprouts you can take off some of the leaves which make a great crunch to the dish, I usually take 2-3 off each brussels. Add during the cooking process.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 185
  1. 271 Ratings

Most helpful positive review

This is one of my favorite ways to eat Brussels Sprouts. I do add a pinch of crushed red pepper when I add the parmesan cheese to give it a little kick but other than that, I keep to the recipe....

Most helpful critical review

I cooked my brussels sprouts as directed and probably cooked them even longer than the time suggested but they came out way to crunchy. I didn't care for them at all crunchy and I think they wo...

Most helpful
Most positive
Least positive

This is one of my favorite ways to eat Brussels Sprouts. I do add a pinch of crushed red pepper when I add the parmesan cheese to give it a little kick but other than that, I keep to the recipe....

I decided to thinly slice the Brussels sprouts and jazzed them up with some sliced, caramelized shallots.

Darn delicious! Added crushed red pepper and substituted asiago for Parmesan and it was delicious. Quadruple the recipe for a family size I would say!

I wish I could make this a 6 star recipe because I have only had brussel sprouts twice in my life and I HATED them. My husband insisted on buying these little alien vegetables last week as he h...

FANTASTIC! I did cheat and use 'steamfresh' brussels sprouts, so I did this slightly differently...I cooked the sprouts according to the pkg. While they were cooking, I melted 1/2 the butter in ...

Simple and excellent. I made a very minor change to shift to a healthier fat content: I melted 1/2 TBL butter and 1 TBL olive oil to saute the garlic and then added the brussel sprouts with 1/...

We liked these! The only part I didn’t like was cooking them in a skillet. They took far longer to cook then indicated in the recipe and began to burn, so I had to turn the heat way down until...

Mmmmmm Gooood!!!!! Thanks for a really tasty recipe. They were a big hit at my Thanksgiving table...even by those who are not crazy about brussel sprouts. This will be my "go to" way of fixin...

I like to roast the brussel sprouts cut in half, 450-475, drizzled with olive oil or sprayed with Pam, salt and pepper. Easier than cooking in a pan. Then will add the Parmesan. Another w...