18 January 2013

Pan-Roasted Parmesan Sprouts



It is common knowledge that Brussels Sprouts are not a favorite at our family table.  While they make an occasional appearance, to most of my family they are like a weird uncle; tolerated but not exactly welcomed. They may show up on holidays, when all dressed up they keep company with the fruitcake or congealed salad, but they are seldom asked to join in for a casual weeknight meal. In fact I remember my son once describing a new flavor he didn’t like by grimacing and loudly insisting it tasted “all Brussels sprout-y.”


That’s why I was surprised to get an email from a friend who wanted to share “The Very Best Brussels Sprout Recipe There Ever Was!”  She assured me that this recipe was a very welcome dish at her house one that her college-aged son even asked for specifically when he came home to visit. She thought we might like it too.   With that kind of recommendation I had to give it a try.


Her recipe turned out to be easy to prepare and, as promised, it was very tasty!  I knew that I would like it but I was surprised to find that my son actually tried it too, and then ate a full serving.  He even said he would eat it again, no problem.


I think the cheese works wonders in this recipe, blending with the pan-roasted caramel-y goodness that comes from browning those halved Brussels sprouts, and transforming the flavor into something unexpectedly delicious. The result is nothing short of impressive, especially when you consider that the ingredient list is so short.  



Pan-Roasted Parmesan Sprouts
from Lynn’s kitchen

1 pound Brussels Sprouts
1 - 2 Tablespoons olive oil, divided
1 - 2 Tablespoons butter
salt and pepper
¼ cup parmesan cheese, grated

Wash and trim the Brussels sprouts. Pat them dry, slice them in half and place them in a bowl.

Toss the sprouts with enough olive oil (up to 1 Tablespoon) to coat. Sprinkle with a pinch of salt.

Heat a large sauté pan, or skillet with lid, over medium heat.  Add the butter and remaining olive oil in equal measure, enough to generously cover the bottom of the pan.

When the oil is hot arrange the Brussels Sprouts in the pan, cut side down.  If they will not all fit on the bottom, layer the rest on top of the others.

Cover and let sprouts cook over medium heat for about 15 minutes, without stirring. The time may vary but you want the sprouts that are face down on the bottom of the skillet to become very brown. The sprouts will begin to shrink as they cook. As this happens push any that are on top down onto the skillet bottom to brown. Add a little more oil or butter if necessary.


When the bottoms of the Brussels sprouts are deeply browned, stir them and allow to cook a little longer until tender throughout. Add salt and pepper to taste.

Remove from heat, and set aside. 

About 5 minutes before serving, sprinkle the top with grated parmesan cheese.  Cover, allowing the cheese to melt and coat the sprouts. 

Serve and enjoy!

4 comments:

Theresa said...

Lisa: I love brussel sprouts And this recipe looks easy and tastee.

Penny said...

This one is definitely worth a try. My family has the same 'affinity' to sprouts as yours, so I am hopeful.

Anonymous said...

My 10 yr old loves brussel sprouts!

grace said...

i do not love brussels sprouts. not even a little. should some find their way into my shopping cart, i vow to try them prepared like this. :)