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Golden-Crusted Brussels Sprouts

November 1, 2011

This is another vegetable I wasn’t sure I would like, but they came in the CSA box, so I had to try them. They were great!  I even fed some to someone who didn’t like brussels sprouts, and she liked them too. Another vegetable success story!

I found this recipe at 101cookbooks.com. It’s easy, delicious, and fast (well, once you get all those little sprouts ready to cook).

brussels sprouts

small brussels sprouts (choose ones that are tightly closed)

extra-virgin olive oil

fine-grain sea salt and

freshly ground black pepper

grated parmesan cheese (the good stuff)

Trim the stem ends of the brussels sprouts and remove any raggy outer leaves. Wash well. Cut in half from stem to top and toss them with some olive oil.

Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for about 5 minutes. Keep an eye on them to make sure they don’t brown too quickly and turn down the heat if needed. (The bottoms of the sprouts should only show a hint of browning.)

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Toss them once or twice to get some browning on the rounded side. Season with more salt, pepper and grated cheese. Serve immediately.

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From → Vegetables

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