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.