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
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
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.