Let's Talk Brussel Sprouts

I'm not sure how it happened, but somewhere along the line brussel sprouts have gotten a bad name. A really undeserved bad name. Up until six months ago I had never tried one, admittedly because I thought it was going to be bad, but then I came across a recipe online and decided I would give them a whirl. I am so happy I did, they are delicious. Every time I make them, which has become quite often, Bryce's only critique is that I don't make enough. Seriously, they are that good! And they couldn't be easier to make.


Sauteed Brussel Sprouts
Brussel Sprouts (look for the smaller ones, they are the best)
Olive Oil
Salt
Pepper
Parmesan Cheese (optional)

Rinse and drain the brussel sprouts, cut the ends off and cut in half. Toss the sprouts with olive oil to coat, salt and pepper.

 

In a large non-stick skillet add one tablespoon olive oil and heat over medium heat. As soon as you start to heat the pan begin adding the brussel sprouts, cut side down. Try to work quickly to get them all in the pan at relatively the same time.

 

Cover the pan and let them cook for 5-10 minutes, DON'T move them around, you want the cut side to get nice and golden brown.

 

Once they have browned nicely remove the lid and give them a stir, cook another couple of minutes, stirring occasionally. You can stop here and they will be delicious OR you can throw in a handful of Parmesan cheese and cook one more minute until the cheese has melted and they will be out of this world good, that's up to you. Serve and enjoy!