This is a beautiful recipe for a veggie that does not get enough love. It really isn’t so much a recipe, as it takes a few ingredients and little time, making it a perfect go to source at least once a week! You will end up with a vibrant, tender sprout which will become crusty and golden.
I was a brussels sprout non eater for most of my life, but I feel confident saying that this crusted version has the ability to turn even the most vigilant sprout haters around.
Look for sprouts that are on the small size and tightly closed, as they will cook quicker. When the weather is mild, I finish them with a lighter, salty cheese, like Parmesan, but if it’s stormy and cold, I opt for a heavier, more melty cheese, like a regular or smoked Gouda (or gruyere).
Try not to overcook them, and eat them as soon as they come off the stove.
- 24 small brussels sprouts
- 2 tablespoon extra-virgin olive oil, plus more for rubbing
- fine-grain sea salt and freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 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 (or if you are lazy like me, place them in a bowl or zip lock bag with a glug of olive oil and toss).
- 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. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
Note for baking: Place spouts on a pan and cook in a preheated 350 degree oven for 30 minutes, tossing after 15.