Pan Seared Brussels Sprouts

Tip:  Read directions completely before preparing.

Ingredients:

18 Brussels sprouts
1 tablespoon extra virgin olive oil, plus more for rubbing on sprouts
1/4 cup grated or shaved parmesan cheese
fine sea salt
fresh ground black pepper

Directions:

Wash the Brussels sprouts well. Trim the stem ends and remove any loose outer leaves. Cut in half from stem to top.
 

Gently rub each half with olive oil.

In a large skillet, heat 1 tablespoon of olive 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 in a single-layer, then sprinkle with a couple pinches of salt, cover, and cook for roughly 5 - 10 minutes depending on the size of the Brussels sprouts.  The bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to ensure they are tender enough.  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.

Remove from pan, and season with a bit more salt, a few grinds of pepper, and sprinkle with parmesan cheese.  Enjoy!

Servings:  4

Tip:  Other cheeses such as gruyere, Gouda or blue cheese can also be used instead of parmesan!  Experiment and try them all!