Ok – I literally did not know there was an “s” at the end of “brussels” until just this minute. That still looks weird to me, but it’ll stay. It fits, though, because much like getting used to the “s” at the end of the word, brussels sprouts themselves also took some getting used to. As a kid, I wasn’t a fan, but as an adult, they’re one of my favorite sides. Roasting them in a pan caramelizes them somewhat, and the light dusting of parm gives them a salty little kick. I swear these are better than candy.
PARMESAN CRUSTED BRUSSELS SPROUTS (serves 2-4 as a side – via 101 Cookbooks)
– 20 brussels sprouts, trimmed and halved (choose ones that have tighter leaves – these will be fresher)
– 2 tbsp EVOO
– kosher salt
– freshly grated parmesan cheese – a microplane works well to shred the parm into superfine little wisps
1. Wash and trim the brussels sprouts – peel away a few of the looser outer leaves, trim the stems. Then, cut them in half and toss them in a bowl with a tablespoon of EVOO.
2. Heat the other tablespoon of EVOO in a large skillet over medium heat. When hot, arrange the brussels cut-side down, sprinkle with some kosher salt, cover, and cook for 5 minutes.
3. After 5 minutes, uncover, raise heat to medium high, and cook until the brussels are browned and caramelized. Using a spatula, toss them around the skillet a few times to cook the sides and the edges.
4. Turn off the heat, then dust the brussels with the parmesan cheese. Serve immediately, and watch your guests become brussels sprouts converts.