Reimagining Brussels Sprout

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Did you hate brussels sprouts as a kid? I know a lot of people did. But look at this. Look at it. How could you hate this even a little? It has all the things you like, takes about 10 minutes, and has four ingredients. You can’t lose.

Here’s what you’ll need:

  • 2 dozen brussels sprouts (if you’re at my grocery store and they inexplicably only have monster ones, just get maybe 15)
  • 2 tablespoons olive oil
  • salt
  • 1/4-1/3 cup of grated cheese (parmesan and romano both are great choices)

Now, rinse off those sprouts, cut them in half, and peel off the outer layer of leaves. Those are a little gross. Toss them with about half the olive oil. Put the other half of the olive oil into a large frying pan that has a tight-fitting lid over medium heat. Place the sprouts cut side down, like so.

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Cover and cook for about five or six minutes.

After that, you need to take the cover off and see if it’s tender. It’s like a carrot– if your fork goes in really easily, you’re good. If no, cover and cook another minute or two. Crank your heat to medium high and cook until the cut side is a deep and roasty brown. That’ll take maybe two to three minutes. Once you’re there, just move everything around a little to brown the non-cut side a touch. If you’re feeling good, add salt and pepper to taste, then throw the cheese in to brown it a bit too.

Oh, yum.
Oh, yum.

Cook for about 30 seconds, just to get everything mixed up. Put in a bowl and serve really, really quickly.

This pairs really nicely with pasta dishes or as a quick side dish to an unfussy entree. I make it about once a week because it’s so cheap, quick, and unbelievably tasty.¬†If this doesn’t change your heart about brussels sprouts, you’re a lost cause.

Okay, so when are you making this? What did you make it with? Got any brussels sprout recipes I should try? Did you know that the brussels sprout is actually a cabbage?

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