Friday, January 14, 2011

Cheesy Chewy Crunchy Yummy (I promise!) Brussels Sprouts

Brussels sprouts…yum.  Why this poor little miniature cabbage is the poster-child for universally hated vegetables is a mystery to me.  I suspect it’s all in the name.  Sprouts for starters are intimidating, and Brussels is obviously foreign.  But though I’ve always really loved these little gems, I will give two caveats to my statement of affection: 1. You must buy them fresh and 2. You must not boil them.  Frozen Brussels sprouts tend to be really mushy no matter how you cook them and the same goes for fresh Brussels sprouts that are boiled.  But if you can avoid these two devastating pitfalls you will have yourself a delicious, nutritious, scrumptious, yumptious side dish.

I found this stalk of Brussels sprouts in the market the other day and was immediately drawn to the medieval weapon looking object.  I actually bought it because it was only $3.69 for like 2 lbs. of fresh vegetables! (An incredible deal out here in the northeast).  And this vegetable aisle splurge was extremely rewarding.  Brussels sprouts are potent anti-oxidants and very filling (aka high impact for low cal).  And I do believe I’ve perfected the art of cooking them into an especially tasty side dish.

Cheesy Chewy Crunchy Yummy Brussels Sprouts


1 lb. Brussels sprouts
½ tblsp. butter
½ tblsp. olive oil
a handful of parmesan cheese

Wash one pound of fresh Brussels sprouts and pick off any outer leaves that are brown or bruised.  Chop larger Brussels in half to make sure they’re all roughly the same size to help all of the vegetables cook more evenly. 

Put the butter and olive oil into a pan on medium high heat.  Add in the Brussels sprouts and sauté for 2-3 minutes just until the edges begin to brown and caramelize.  Then pour in a splash of water (about 3 tablespoons) and cover with a lid.  

Let the vegetables steam for about 4-5 minutes and then take the lid off and allow them to finish for another minute or so uncovered.  Sprinkle the parmesan cheese over the cooked Brussels sprouts and allow it to melt for a minute before serving.  Feel free to eat as much as you like, because these are especially healthy.

The final result: perfectly cheesy, chewy, crunchy and yummy Brussels sprouts.



  1. I had no idea that Brussel sprouts grew in stalks! I always thought they grew in the ground like miniature heads of cabbage. They look soooo yummy the way you cooked them!

  2. I'm a huge fan of brussels sprouts, and love when I can find them on the stalk - so rare! Your look awesome, I love the cheese. Yum!

  3. Thanks so much! Yes I was a little scared of the Brussels sprout stalk myself when I first saw it, what a unique little vegetable!


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