Brussels Sprouts. Yeah, I know there are quite a few of you that groaned, the last time I made a post about this vegetable but hey, I like them and so does my husband. I think that it does take a bit getting used to but the flavor is delicious and they are healthy. Having just returned from Florida, my husband and I went to the grocery store to restock on fresh items. While there, I saw a very fresh package of brussels sprouts. I knew immediately, it would be perfect, as a side dish for the meat loaf, I was making for dinner. The meatloaf, I will not be doing a separate recipe for. When I made my BBQ Meatloaf recipe, I had made enough for two loaves and froze half of it. I knew there would be a day where this quick meal would come in handy. If you recall, I didn’t care for some of the flavor (lack of) in the previous attempt. This time, I can proudly say that I LOVE this recipe. I changed it by sauteing the bell peppers before adding it to the meat. I increased the pepper and garlic and added onion powder to the mix. I made a tiny meat ball from some of the mixture, cooked it and tasted it for seasoning. Instead of baking the meatloaf, which made it way too wet (in my opinion) I formed the meat mixture into a loaf, on my baking pan. Ketchup, not BBQ sauce, was the glaze, which I brushed on before cooking. The end result was a delicious baked loaf with a concentrated ketchup glaze. It was perfect (and gone by the next day). To this dish, I made brussels sprouts, as an accompaniment.
I knew that after baking the meatloaf, it needed to rest for at least 15-20 minutes. I used this time, to cook the brussels sprouts.
1 tablespoon of butter
brussels sprouts, stems removed and quartered
salt and pepper
- Melt butter in a skillet, medium high.
- Add brussels sprouts and coat all pieces with butter
- Season with salt and pepper
- Continue cooking on medium high, stirring occasionally, until brussels sprouts begin to brown
- When the brussels sprouts are soft, remove from heat and sprinkle Parmesan Cheese
- Serve immediately.
2 responses to “Quick and Easy Parmesan Brussels Sprouts and an update on Meatloaf – Gluten Free”
I like the idea of quartering them. I always do them whole and my wife loves them at first and then hates them if we have leftovers. I bet you can toss them in something else easier this way.
Definitely easier to toss them into other foods, as leftovers. I mainly quartered them because I love the way they taste caramelized and by quartering them, there is more surface to caramelize lol. Plus, they cook faster this way, making it a very quick side dish.