Parmesan-Dill Sautéed Brussels Sprouts

Need a quick & easy way to serve Brussels sprouts your family will love? This Parmesan-Dill Sautéed Brussels Sprouts recipe is a hit! 

Sauteed brussels sprouts in a pan with parmesan and dill

Are you ready for a status update on my new Freezer Meals strategy?

It’s going great.

Seriously.

I think I’ve *finally* found something that works for me.

Here’s the thing — I love, in theory, the idea of doing a bunch of weekly food planning, shopping and prep on the weekends like my millennial friend and fellow RD blogger Lindsay of The Lean Green Bean.

But I NEVER do it. 

My life just DOES NOT seem to work out where weekends have any room for prepping meals for the week.

Ultimately, I have no one to blame but myself.

I mean, honestly, I don’t WANT to prep on the weekend. I cook A LOT during the week — testing recipes for Healthy Aperture, The Recipe ReDux, clients, sponsors, etc. The last thing I want to do on the weekend is put a lot of mental power into cooking.

Don’t misread that I don’t want to cook.

On the contrary — I want to make cinnamon rolls, pies, cookies… If it involves butter, flour, and sugar, count me in.

But coming up with and executing a game plan for prepping meals for an entire week? No thanks.

That’s why my new found affinity for freezer meals has been so handy. If I’ll just plan to prep ONE main dish each weekend, make a freak-ton (that’s the official measurement) of it and freeze it, I have a constant stash of entrees during the week at the ready.

And sometimes those entrees are as simple as roasted pork tenderloin. Last week, I made four of them, wrapped ’em in foil and popped ’em into the freezer. 

During the week, I simply thaw one out, warm it in the oven and throw together a few quick side dishes. Like this:

Sauteed brussels sprouts in a pan with parmesan and dill

I’d be lying if I said Brussels sprouts are universally accepted by EVERYONE at my table.

But three out of four taste testers WILL typically eat them, so we usually have them at least once a week. (Around my house, those numbers constitute recipe success).

I love them a few different ways — roasted with apples, served crisp in a salad and in the recipe I’m sharing today… sauteed with dill and parmesan cheese.

No matter which way I eat them, I’m just glad to be eating them during the week and not prepping them on the weekend. I’ll leave that to my millennial friend.

 

Print

Parmesan-Dill Sautéed Brussels Sprouts

Brussels Sprouts sauteed in a pan with parmesan and dill

Need a quick & easy way to serve Brussels sprouts your family will love? This Parmesan-Dill Sautéed Brussels Sprouts recipe is a hit!

  • Author: Regan Jones
  • Yield: Makes 4 servings
  • Category: Side dish

Ingredients

2 teaspoons olive oil
1 pound Brussels sprouts, ends trimmed and quartered
1 tablespoon apple cider vinegar
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried dill
2 tablespoons grated Parmesan cheese

Instructions

  • Heat oil over medium-high heat in a large skillet.
  • Add Brussels sprouts and saute just until crisp-tender (about 3 to 5 minutes); add vinegar and saute 1 additional minute. Sprinkle with remaining ingredients. Serve warm.

© This Unmillennial Life ® by Regan Jones. All images & content on this site are copyright protected. Please do not use my images or content without my permission.

2 Comments

  1. Julia on May 3, 2018 at 7:42 pm

    Shared to FB! This recipe is right up my alley. 3-out-of-5 constitutes a win at our house!

    • thisunmillenniallife on May 4, 2018 at 3:56 pm

      Thanks Julia!

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.