Quick and Easy Parmesan Brussels Sprouts and an update on Meatloaf – Gluten Free

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.

 

Parmesan Brussels Sprouts

Ingredients:

 

1 tablespoon of butter

brussels sprouts, stems removed and quartered

salt and pepper

Parmesan cheese

Directions:

  1. Melt butter in a skillet, medium high.
  2. Add brussels sprouts and coat all pieces with butter
  3. Season with salt and pepper
  4. Continue cooking on medium high, stirring occasionally, until brussels sprouts begin to brown
  5. When the brussels sprouts are soft, remove from heat and sprinkle Parmesan Cheese
  6. Serve immediately.
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2 Comments

Filed under Gluten Free/ Gluten Free Suggestion, Side Dishes, Vegetables

2 responses to “Quick and Easy Parmesan Brussels Sprouts and an update on Meatloaf – Gluten Free

  1. 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.

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