Little cabbages that taste like broccoli

About a year ago, I discovered brussel sprouts.

I was at H dinner at Henrietta's Table with Debra, Lex, and Kate, and they were the only green vegetable on the list of sides. If you know me, you know that a meal with out vegetables for me is like a day without sunshine. Green is my favorite color and except for split pea soup, I'm all about eating green. So I went for them. My god, I was missing out on one of the best vegetables out there.

Then I tried to come home and make them myself and low and behold, they were pretty awful. So I had to look up the right way to cook them. So easy and so delicious.

Golden Crusted Brussel Sprouts (from 101 Cookbooks)

• 6 small brussel sprouts
• 2 Tbsp extra-virgin olive oil
• a dash of sea salt
• a dash of black pepper
• a couple of pinches of grated cheese of your choice

Directions

1. Wash the brussels sprouts and trim the stem ends and remove any damaged outer leaves.
2. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact.
3. Heat 1 tablespoon of olive oil in your largest skillet over medium heat.
4. Place the brussels sprouts in the pan flat side down.
5. Sprinkle with salt, cover, and cook for roughly 5 minutes
6. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown.
7. Use a spatula to toss them once or twice to get some browning on the rounded side.
8. Season with pepper and a dusting of grated cheese.