Garlic Butter Zoodles with Crispy Brussels Sprouts & Parmesan

I have to admit, a spiral slicer is a fun kitchen gadget to own. Swap regular pasta for zucchini noodles—zoodles—to make many favorite dishes lower in carbs. A slicer can be used for other vegetables too, but I mostly use mine for zoodles. These garlic butter zoodles with Brussels sprouts are a great example of how simple ingredients can become something special.

What? Good Brussels Sprouts?!

These garlic butter zoodles with Brussels sprouts are quick to make and full of flavor. I cook the zucchini noodles until they’re tender but still slightly crisp. Zucchini on its own is mild, so butter and garlic are key to boosting the taste, while the Brussels sprouts add a satisfying crunch. A sprinkle of freshly grated Parmesan and toasted sesame seeds finishes the dish beautifully, making it a tasty and easy side.

This recipe is flexible—try toasted pine nuts or peanuts instead of sesame seeds. Skip the Parmesan and add French-fried jalapeños for heat, or stir in a pinch or two of red pepper flakes while cooking the noodles. Cooked crumbled bacon also makes a delicious addition if you want a richer, savory result.

If you like Brussels sprouts, you might also enjoy my sautéed shredded Brussels sprouts and a spiralized radish salad for more vegetable-forward side dishes.

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4.50 from 2 votes

Garlic Butter Zoodles with Brussels Sprouts

These garlic butter zoodles with Brussels sprouts are simple to prepare and very flavorful.

Course Side

Cuisine American

Keyword Brussels sprouts, butter, garlic, noodles, zucchini

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 117 kcal

Author Mike

Equipment

Spiral Slicer
Saucepan
Skillet

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, to taste
Ground black pepper, to taste
Sesame seeds, toasted (optional)
Parmesan cheese, freshly grated

Instructions

Bring a small pot of salted water to a boil.
Add the Brussels sprouts and boil 4–5 minutes, until they just start to soften.
Drain and rinse under cool water, then cut the sprouts in half along the stem.
Meanwhile, melt 1 tablespoon of butter in a large skillet.
Add the zucchini noodles and cook 2–3 minutes, stirring, until just tender.
Let the noodles rest 3 minutes to release liquid, then drain and transfer to a plate.
Add 1 tablespoon butter to the skillet and melt. Add the garlic and Brussels sprouts and sauté about 5 minutes.
Add the remaining butter and melt, then return the zucchini noodles to the pan and warm through.
Season with salt and pepper to taste, and serve garnished with toasted sesame seeds and freshly grated Parmesan.

Notes

Roasted garlic is a delicious alternative if you want a milder, sweeter garlic flavor.

Nutrition

Nutritional values are approximate.