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Crusty Brussels Sprouts

Brussels sprouts 2 Crusty Brussels Sprouts

Crusty Brussels Sprouts

Crusty Brussels Sprouts
Recipe type: Vegetable
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 24 small brussels sprouts
  • 11/2 tablespoons extra-virgin olive oil
  • ¼ cup grated hard cheese
  • Kosher salt and freshly ground black pepper

  1. Wash the brussels sprouts and trim the stem ends.
  2. Cut in half from stem to top and gently toss with ½ tablespoon olive oil in medium bowl.
  3. Heat 1 tablespoon of olive oil in your largest skillet over medium low heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly.
  4. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, cooking for about 5 minutes; the bottoms of the sprouts should only show a hint of browning. Pierce one of the sprouts with a fork or the tip of a sharp knife to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.
  5. Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized.
  6. Add more salt, if needed, freshly ground black pepper, and dust with grated cheese.

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