Brussels Sprouts

Golden Sauteed Brussels Sprouts

submitted by Brittany ~ The Sisters Cafe

small brussels sprouts

extra-virgin olive oil

Kosher or sea salt and freshly ground black pepper

Parmesan cheese

Wash the brussels sprouts well. Trim the stems and remove any loose or yellow outer leaves.  You want to be left with just a tight, bright green sprout.  Cut the small ones in half from stem to top. Any larger ones, cut in quarters, from stem to top.  You want all the pieces to be roughly the same size. Toss brussels sprouts in a bowl with a few tablespoons of olive oil so they are all coated.

Heat 1-2 tablespoons 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. Pierce with a fork or knife 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. Toss them once or twice to get some browning on the rounded side. Season to taste with more salt and freshly ground pepper.  Sprinkle Parmesan cheese on top and serve immediately.