Easy Breezy Brussel Sprouts

Ingredients: Olive oil, brussel sprouts, parmesan

I dedicate this post, and this recipe, to my sister, Yasmin, whose love of brussel sprouts has changed my perspective on these mini-cabbages and who has shown me one of the simplest, yet tastiest, ways to prepare them.

Brussel sprouts are so interesting to me, because once they're cooked, especially to a golden-brown perfection, they develop a nutty and buttery flavor that I would least expect from them.  This method of cooking them is super easy, only requires five ingredients (as promised!), and is a great way to enjoy a seasonal food. Yasmin likes to cook them with a touch of crushed red pepper flakes; I didn't have any on hand, but you can add them if you'd like a hint of spice.  I also added some shredded cheese to sprinkle on top, which you can omit if you want to keep this dairy-free. 

A nice variation:  cook them with peanut oil instead of olive oil.  Peel about a handful of comte shreds with a vegetable peeler and place in a small bowl.  Once the brussel sprouts are ready, pour into the bowl and toss immediately to melt the cheese evenly with the brussel sprouts.  Divine.

Easy Golden Brussel Sprouts - serves 1

12-15 brussel sprouts, stems chopped off, sliced in half lengthwise
1-2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper (crushed red pepper optional)
freshly grated parmesan

1.  Rub each brussel sprout all over with olive oil; sprinkle with salt and pepper (add crushed red pepper here if you're using it). 
2.  Heat a large skillet over medium heat. Place all the brussel sprouts, flat-side down, on the skillet, squeezing them next to each other to fit them all in. 
3.  Reduce the heat to medium-low, and cook the sprouts until tender, about 10-12 minutes - let them cook without touching them so they can brown nicely.
4.  Once the brussel sprouts are soft (you can cut one open to make sure it cuts easily), raise the heat and cook until the sprouts are deep golden brown on the flat side.  Stir the brussel sprouts in order to brown the rounded side slightly. 
5.  Spread on a plate, and sprinkle with parmesan (if desired).  Voila!


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