Garlic Butter Zoodles with Brussels Sprouts
These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic.
Servings 4
Calories 117kcal
Equipment
Ingredients
- ½ pound Brussels sprouts tough parts of stems removed
- 3 small zucchini cut into noodles using a spiral slicer
- 3 tablespoons unsalted butter divided
- 2 cloves garlic minced
- kosher salt
- ground black pepper
- sesame seeds toasted (optional)
- Parmesan cheese grated
Instructions
- Bring a small pot of salted water to a boil.
- Add the sprouts and boil for 4-5 minutes or until just starting to soften.
- Drain and rinse under cool water.
- Cut sprouts in half along the stem.
- Meanwhile, melt 1 tablespoon of butter in a large skillet.
- Add the zucchini noodles and cook for 2-3 minutes, stirring.
- Let noodles rest for 3 minutes to release any liquid, then drain.
- Remove noodles to plate.
- Add 1 tablespoon of butter to the skillet and melt.
- Add the garlic and sprouts and saute for 5 minutes.
- Add remaining butter and melt.
- Add the zucchini noodles back to the pan, stir and warm through.
- Season to taste with salt and pepper.
- Serve garnished with toasted sesame seeds and freshly grated Parmesan cheese.
Notes
Use roasted garlic for a really wonderful flavor too!
Nutrition
Calories: 117kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 23mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 65mg | Calcium: 43mg | Iron: 1mg