Sunday, September 25, 2011

Golden-Crusted Brussels Sprouts

Brussels Sprouts get a bad reputation, mainly, I think, because people have not had them cooked properly. My husband happens to love them, so when I saw Trader Joes selling them by the stalk, I picked one up and decided to roast them. They were delightful...brown, crunchy, salty, sweet, and tender.

If you haven't seen Brussels Sprouts on the stalk, they are quite a sight to see. Here's my stalk.

This recipe came from the website, and you can go there to check out their other Brussels Sprouts recipes, which look equally delicious.

Golden-Crusted Brussels Sprouts
24 small brussels sprouts
1-2 tbs extra virgin olive oil
Salt and pepper
1/4 grated fresh Parmesan

1. Wash the brussels sprouts and trim the stem ends off and peel off any outer layers that look ragged. Cut in half from stem to the top.

Cut and prepped...

2. Put in a bowl and pour the olive oil over the top, making sure each sprout gets covered.

3. Heat 1 tbs olive oil in your largest skillet over medium heat. Don't overheat skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

4. Once just tender, 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 to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. Eat IMMEDIATELY - brussels sprouts do NOT sit well...they should be eaten warm and toasty.

Golden brown and DELICIOUS

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