Parmesan Cheese Brussels Sprouts

NeuroticVirgo
NeuroticVirgo Posts: 3,671 Member
edited December 26 in Recipes
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Makes 2 servings (or if your like me you can eat all of it)
Calories: 153..........Carbs: 24..........Fiber: 9..........Fat: 4
..........Protein: 12..........Sugar: 5..........Sodium: 207

Ingredients
1 pound Brussels sprouts
1 cup (low-sodium) chicken broth
3/4 cup Parmesan cheese
Pepper to taste

Directions
1) Cut Brussels sprouts in half. Remove any leaves/stems that look bad.

2) Spray pan with non-stick spray and sautee sprouts flat side down for 1-2 minutes.

3) Add 1 cup of Low Sodium Chicken Broth (I use No Sodium Bouillon), turn to medium heat and simmer for about 4-5 minutes. Broth should be mostly gone, and sprouts tender.

4) Serve, and sprinkle Parmesan cheese over the top, and pepper to taste (I don't use any personally)

More pictures on my blog post -
http://adventuresincookinglite.blogspot.com/2012/07/parmesan-cheese-brussels-sprouts.html

Replies

  • YouAreTheShit
    YouAreTheShit Posts: 510 Member
    Bump
  • MissLuana
    MissLuana Posts: 356
    I love brussel sprouts and this sounds soooo yummy!!! Thanks for sharing.
  • sk2775
    sk2775 Posts: 699 Member
    This sounds delish. Thanks for sharing.
  • L_jo
    L_jo Posts: 19 Member
    Sounds so good. I know what my green Veggie will be for dinner. Thanks for the info :smile:
  • ScarletFyre
    ScarletFyre Posts: 754 Member
    sounds great! thanks for sharing!
  • AmeChops
    AmeChops Posts: 744 Member
    I ♥ sprouts too and this does indeed sound yummy!!
  • caraiselite
    caraiselite Posts: 2,631 Member
    i fricking love brussels sprouts
  • lmorra
    lmorra Posts: 17
    Thanks ! I love brussel sprouts :smile:
  • momof4ts
    momof4ts Posts: 118
    bump YUm!
  • cindyhoney2
    cindyhoney2 Posts: 603 Member
    You just made brussel sprouts the way my hubby 'might' eat them. They look fab!
  • 12skipafew99100
    12skipafew99100 Posts: 1,669 Member
    sounds terrific!
  • hottiebikerchick
    hottiebikerchick Posts: 187 Member
    bump
  • TamAD48
    TamAD48 Posts: 387
    Sounds really good, thanks for sharing
  • mamasmaltz3
    mamasmaltz3 Posts: 1,111 Member
    You can do the same prep with your brussel sprouts but instead of cooking on the stovetop toss them with a little bit of olive oil, salt and pepper and roast them in the oven until tender and browned on the edges. You can add the Parmesan after done roasting. Yummy! The roasting help to develop the natural sugars in the sprouts and you get a ton of flavor from them.
  • sullus
    sullus Posts: 2,839 Member
    The numbers on this look off. 3/8c (1 serving from this recipe) of parm cheese has 325 calories, 11gm Fat, and 600mg sodium.
  • TNAJackson
    TNAJackson Posts: 686 Member
    YUM!
  • Gohomebay
    Gohomebay Posts: 116 Member
    Yummy bump
  • skullik
    skullik Posts: 142 Member
    bump!
  • fitacct
    fitacct Posts: 242 Member
    Looks and sounds great (and Hubby will like it, too, as brussels sprouts are his fav veggie)! Thanks for sharing. : )
  • lanie37
    lanie37 Posts: 204 Member
    cant wait for the sprout season to start, my daughter loves sprouts, as much as I do. Will end up having this a couple times a week. Thank you
  • NeuroticVirgo
    NeuroticVirgo Posts: 3,671 Member
    The numbers on this look off. 3/8c (1 serving from this recipe) of parm cheese has 325 calories, 11gm Fat, and 600mg sodium.

    ACK! Thanks for point that out. I had tweaked the original (more fattening recipe) and notice I didn't put the new amount when I posted. It should be 2 1/2 TBSP, NOT 3/4c. *sigh*
  • NeuroticVirgo
    NeuroticVirgo Posts: 3,671 Member
    You can do the same prep with your brussel sprouts but instead of cooking on the stovetop toss them with a little bit of olive oil, salt and pepper and roast them in the oven until tender and browned on the edges. You can add the Parmesan after done roasting. Yummy! The roasting help to develop the natural sugars in the sprouts and you get a ton of flavor from them.

    This sounds yummy!
This discussion has been closed.

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