Golden Crusted Brussels Sprouts Food
GOLDEN-CRUSTED BRUSSELS SPROUTS RECIPE
This incredibly easy recipe from Heidi Swanson, the excellent chef and author of "Super Natural Cooking". Even brussels sprout haters will love this recipe. Try buying smaller sprouts as they cook more evenly.
Provided by blucoat
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Gently rub each brussel sprout half with olive oil, keeping it intact (or you can just toss them in a bowl with a glug of olive oil).
- Heat 1 tablespoon of olive oil in a large 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. Serve immediately.
Nutrition Facts : Calories 102.1, Fat 5.8, SaturatedFat 1.7, Cholesterol 5.5, Sodium 122.1, Carbohydrate 9.2, Fiber 3.3, Sugar 2.2, Protein 5.6
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- Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and toss in a bowl with 1 tablespoon of the olive oil.
- Heat the remaining tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the 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.
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