Recipe: Cheesy Brussels Sprouts
For many people, Brussels sprouts got a bad rap since they were kids. I might even go so far as to say they are one of the most unpopular vegetables. And honestly, I can sympathize. Not only are they easy to overcook but when they start to get just a little mushy, Brussels sprouts release a sulfur compound that gives ‘em a weird, unpalatable smell. But, I have good news: you can avoid overcooking very easily and this recipe will show you how.
The key (for this and many Brussels sprouts recipes) is to cook them quickly. The reason: the longer they cook, the more sulfur compounds released. Also, don’t use a lid. Brussels Sprouts are done cooking when the leaves are bright green and crisp. The best are yet to come, as the season for Brussels Sprouts has just begun. I dare you to try this recipe and claim that Brussels sprouts aren’t delicious!
Cheesy Brussels Sprouts
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 4 cups Brussels sprouts
- ¼ cup grated parmesan cheese
- a few sprinkles of crushed red pepper flakes
- salt and pepper
To prepare the Brussels sprouts, peel off the tough outer leaves and cut the stem at the base of the leaves. Place the sprout flat side down and thinly slice them, so when the layers are separated, they are a combo of shredded and thinly sliced. This is a good size:
Heat a large skillet over medium heat. Add the oil and garlic, sir and sauté for 3-4 minutes. Add the sprouts and sauté about 3 minutes, stirring often. Add red pepper flakes to taste and sauté another 1-2 minutes. Remove from heat and fold in parmesan cheese.
95 calories ∣ 46 calories from fat ∣ 5 g fat ∣ 1.6 g saturated fat ∣ 8 g carbs ∣ 3 g fiber ∣ 6 g protein ∣ Excellent source of vitamins C, K ∣ Calcium ∣Manganese