I grew up in a house without brussels sprouts. Â It was not until college that I discovered these delectable little vegetables- a roommate of mine was constantly snacking on them with honey mustard. Â I must admit I did not have much faith in my friend Rachel because she liked eatingÂ room temperature peas out of the can, but one dayÂ I gave in and have been cooking with them since.
The recipe I am sharing with you today is one my father and I made the other week — a very simple version with just oil, salt, pepper, garlic and parmesan cheese.
- 1 1/2 pounds brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon chopped garlic
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup parmesan cheese
- Cut off the brown ends of the brussels sprouts and pull off outer leaves. Cut them in fourths or halves, depending on the size. Heat up oil and garlic in a large pan and add in brussels sprouts, at medium heat. Add salt and pepper and sautÃ© until crisp on the outside and tender on the inside. Sprinkle with parmesan cheese and serve immediately.
A little oil and garlic, a dash of salt, a dash of pepper, and a sprinkle of parmesan cheese
Simmer, flip and top off with a final layer of parmesan cheese.
If you try the recipe let me know what you think in the comments section!