Crispy Cheesy Brussels Sprouts

crispy cheesy brussel sprouts by JoinMeForDinner

Are you a confirmed sprout-hater? I was, for years. Memories of the smell of my mother’s boiled brussels sprouts kept me from experimenting with them for a long time. Once I discovered that, no, they did NOT have to be boiled, I began to view them as a completely different vegetable. A good one! These end up a vibrant green with a crispy, caramelized crust.

Here’s one way to convert sprout-haters.
brussel sprouts
Trim the outer leaves, wash the sprouts and cut in half from the stem end to the tip. Gently heat 1 Tbsp. grapeseed oil in a large skillet. Keep the heat low, or the sprouts will cook too quickly. Place the sprouts with the cut side down in a single layer in the skillet and sprinkle with a pinch of salt and pepper. Cover and cook for about 5 minutes.
brussel sprouts
Check to see if they are tender; if not, cook a few minutes longer. They should be lightly browned. Once they’re tender, flip them over with a metal spatula and brown a little on the rounded side. Top with a light dusting of finely grated Parmesan Reggiano and serve warm.
crispty cheesy brussel sprouts

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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