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Thursday, September 9, 2010

Sauteed Brussel Sprouts

This is the only way to eat brussels sprouts.
Cut in half and cooked until tender inside
and perfectly brown and crusted on the outside.

24 small brussels sprouts
1 tablespoon olive oil,
plus more for rubbing
salt to taste
black pepper to taste
1/4 cup grated cheese of your choice

Wash the brussels sprouts well.
Trim the stem ends and remove
any raggy outer leaves.
Cut in half from stem to top
and gently rub each half with olive oil,
keeping it intact.
Heat 1 tablespoon of olive oil
in your largest skillet over medium heat.
Don't overheat the skillet,
or the outsides of the brussels sprouts
will cook too quickly.
Place the brussels sprouts
in the pan flat side down
(single-layer), sprinkle with a
couple pinches of salt, cover,
and cook for roughly 5 minutes;
the bottoms of the sprouts should
only show a hint of browning.
Cut into or taste one of the
sprouts to gauge whether
they're tender throughout.
If not, cover and cook
for a few more minutes.
Once just tender, uncover,
turn up the heat, and cook
until the flat sides are deep
brown and caramelized.
Use a metal spatula to toss
them once or twice to get
some browning on the rounded side.
Season with more salt,
a few grinds of pepper,
and a dusting of grated cheese.

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