
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
- Wash the brussels sprouts and trim the stem ends and remove any damaged outer leaves.
- Cut in half from stem to top and gently rub each half with olive oil, keeping it intact.
- Heat 1 tablespoon of olive oil in your largest skillet over medium heat.
- Place the brussels sprouts in the pan flat side down.
- Sprinkle with salt, cover, and cook for roughly 5 minutes
- Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown.
- Use a spatula to toss them once or twice to get some browning on the rounded side.
- Season with pepper and a dusting of grated cheese.
i also love brussel sprouts... this recipe sounds good, i have not cut them in half, only steamed them whole.
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