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.
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.
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.