Friday, December 27, 2013

Parmesan Garlic Brussels Sprouts

"Poets have been mysteriously silent on the subject of cheese." - G.K. Chesterton

Brussels sprouts are one of those foods that I refused to touch as a kid (like broccoli *shudder*), but have come to absolutely love as an adult. Not only are they tasty and healthy, but they're also too darn adorable, aren't they? They look like baby cabbages!

One of the things I like most about brussels sprouts is that they sort of take on the taste of anything that you cook them in. Kind of like how the point of plain old spaghetti noodles is to get that delicious tomato sauce to your mouth--the point of brussels sprouts is to get that amazing fresh Parmesan into your belly!

By the way, I'm still learning to appreciate broccoli. Maybe that will be my New Years resolution...learn to love broccoli! If you have a great broccoli recipe, please send it my way!

10-15 brussels sprouts
1/8 cup fresh grated parmeasean cheese
1 tablespoon grapeseed oil
1 teaspoon minced garlic


Step 1: Wash the brussels sprouts (if they haven't been pre-washed) and carefully cut them in half, lengthwise. Set aside.

Step 2: Warm a skillet on low/medium heat. Add grapeseed oil and minced garlic to the skillet and heat for 1-2 minutes. 

Step 3: Add the brussels sprouts to the skillet, cut side down. Cook covered for 3-5 minutes and then carefully flip. (Don't stir, if you stir you will lose leaves!) Continue to cook for an additional 3-5 minutes. Continue to cook and flip every 3-5 minutes until lightly browned and cooked through (approximately 10-15 minutes of total cooking time). 

Step 4: In the last two minutes of cooking, sprinkle the brussels sprouts with parmesan cheese. 

Serve while warm and melty! Enjoy!

Makes 3-4 sides.