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Garlic Butter Zoodles with Brussels Sprouts
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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. 
Course Side
Cuisine American
Keyword Brussels sprouts, butter, creamy garlic, noodles, zucchini
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 117kcal
Author Mike

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.

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