You mention “brussel sprouts” and most folks will wrinkle their nose and recall memories of mom or dad forcing you to finish those nasty green things that had no taste and looked like little cabbages. How in the world could people eat those things,” you thought. Well, it’s a new world, and we’ve discovered all sorts of creative ways to prepare foods and enhance their flavor.
“Wait,” you say, “there’s no way you’re going to make a brussel sprout taste better! Impossible!!”
I challenge you to try again if you found these little guys to be distasteful in the past with. Try my version and you’ll soon be hitting the local farmer’s market in search of these little treasures. And the best part is it is such a simple recipe that you’ll wonder what took the world so long to discover this!
So here goes, try ’em, I can almost promise you you’ll like ’em!
Christine’s Crusted Sprouts
24 small brussels sprouts
1 – 2 tablespoon extra-virgin olive oil or grapeseed oil (grapeseed oil has a higher heat tolerance)
Cracked sea salt and freshly ground black pepper
1/4 cup grated Asiago Parmesan cheese
Rinse the brussel sprouts well. Trim the stem ends,and cut in half from stem to top. Toss sprouts in a large bowl with 1 tbsp of the oil, sprinkling with the sea salt and pepper.
Heat 1 tablespoon of oil in a 12 – 14 inch skillet over medium heat. Don’t
overheat the skillet, or the sprouts may brown too fast. You want them to carmelize.
Place the brussels sprouts in a single layer in the pan, flat side down, cover, and cook for 5 minutes or until the bottoms of the sprouts are lightly browned and tender. (test with a fork or steak knife)
When the sprouts have reached your desired point of tenderness, uncover, turn up the heat and cook until the flat sides are deep brown and caramelized.
Use a metal spatula to toss them once or twice so that the rounded side browns, adding a little more oil if necessary.
Sprinkle with the Asiago and quickly toss in the pan. Remove from heat and season with additional salt and pepper if desired.
If you try this recipe, please let me know how you like them. Everyone that I have prepared this dish for has been converted to a brussel sprout lover. Hope you’ll join that elite foodie club! Thanks for reading and cooking with me……