I remember having brussel sprouts once as a kid when I made them for a report on Belgium in the 3rd grade. Apparently I’ve always preferred healthy food because I chose bringing in brussel sprouts over Belgian waffles. I’ve always found them fascinating because they look like baby cabbages (I love cabbage). But I’d never had them as an adult. I decided to buy some and experiment.
I chose to keep it simple, basically sautee them and sprinkle with parmesan. Eric had never had brussel sprouts. It turned out well, though next time I’d cut them into quarters instead of halves so they get even more tender.
Parmesan Brussel Sprouts
10 small bussel sprouts
1 TBS olive oil
salt and pepper
2 TBS parmesan
Remove outer leaves and cut sprouts in half. Saute flat side down in olive oil for about 5 minutes, until crispy golden. Sprinkle with salt and pepper and stir to lightly cook round sides. Remove and sprinkle with parmesan.