Thursday, January 31, 2008

Golden Brussels sprouts for dinner

Here is a new recipe we enjoyed tonight along with a Deli Rotisserie chicken and a small bowl of butter pasta. Dinner was made in a flash. Something good and quick on a cold snowy night!

24 small brussels sprouts
1 T. olive oil
salt and freshly ground black pepper
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.
Heat 1 tablespoon of olive oil in your largest skillet over medium heat.
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.
Once just tender, uncover and cook until the flat sides are deep brown and caramelized. 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.


9:21 25 snowy degrees, (probably already 3 inches)

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