Brussels sprouts were one of those veggies I never tried because I thought I was supposed to hate them. You know, like eggplant or squash. They’re just supposed to be gross, just because. No need to open my mind, expand my cooking repertoire or, dare I say it… try something new. Plus they look like tiny, green brains… no way they could be good, right? Wrong. Who knew that those little green veggies could actually be so delicious? And with so little effort!? So, since I’ve been bombarding you with fat, carbs, calories, and dessert, here’s a welcome reprieve for your scale and your waistline.
Pan Roasted Brussels Sprouts
24 Brussels Srouts
2 T. Olive Oil
1/2 C. Shredded Parmesan
Fresh Ground Black Pepper
Begin by washing your brussels sprouts, cutting off the stems, and then halving them.
Toss those little babies with olive oil and salt and pepper. I’m not giving you measurements, you know how salty or peppery you like your veggies. I like mine super duper salty… like salt lick salty… I’m not even going to tell you how much was on mine because my cooking cred will go out the window…
Warm your olive oil in a large frying pan over medium heat and then add your seasoned veggies. Let them brown- meaning keep your hot little hand off of them for 5 minutes. I mean it, don’t touch them.
When you DO touch them, they should be brown and lovely like these :)
Aren’t you glad you waited to touch them now?
Sprinkle your parmesan on top of the warm sprouts.
Serve them up once your parm is nice and melty like this…
Start to finish this shouldn’t take more than 20 minutes or so!