24 small brussels sprouts
1 Tbsp. olive oil, plus more for rubbing
fine-grain sea salt and fresh ground pepper
1/4 c. grated cheese of your choice
Wash and trim sprouts and cut in half stem to top. Gently rub each half with olive oil, keeping sprout intact. Heat 1 Tbsp. oil in large skillet over medium heat. Place sprouts in pan cut side down in single layer, sprinkle with a couple pinches of salt, cover, and cook for about 5 minutes. Bottoms should show only a hint of browning. Cut into or taste to gauge if tender throughout. If not, cover and cook a few more minutes. Once just tender, uncover, turn up heat, and cook till flat sides are deep brown and caramelized. Use metal spatula to toss once or twice and get some browning on rounded side. Season with salt and pepper and dusting of cheese.
This is for all of you who get brussels sprouts in your produce basket. My boys LOVE these and ask for seconds. No kidding. They are really good!
1 Tbsp. olive oil, plus more for rubbing
fine-grain sea salt and fresh ground pepper
1/4 c. grated cheese of your choice
Wash and trim sprouts and cut in half stem to top. Gently rub each half with olive oil, keeping sprout intact. Heat 1 Tbsp. oil in large skillet over medium heat. Place sprouts in pan cut side down in single layer, sprinkle with a couple pinches of salt, cover, and cook for about 5 minutes. Bottoms should show only a hint of browning. Cut into or taste to gauge if tender throughout. If not, cover and cook a few more minutes. Once just tender, uncover, turn up heat, and cook till flat sides are deep brown and caramelized. Use metal spatula to toss once or twice and get some browning on rounded side. Season with salt and pepper and dusting of cheese.
This is for all of you who get brussels sprouts in your produce basket. My boys LOVE these and ask for seconds. No kidding. They are really good!
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