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Author Notes: Oven-roasted Brussels sprouts sounded good, but it was too hot to turn the oven on. A few potatoes thrown in made sense so I could have a complete side made in one pan. Using a potato peeler to scrape in some large shards of Parmesan was a trick I'd often used with sauteed baby broccoli; the cheese browns and crisps up to create another texture (like chips) next to the tender brussel sprouts. And, why not onions?! - Alyce Morgan
- 2 tablespoons olive oil
- 12 Brussels sprouts, trimmed
- 6 red potatoes, unpeeled; whole if small, cut in 1/2 or 1/4s otherwise
- 1 large onion, peeled, and cut into eighths
- kosher salt, freshly ground pepper, and crushed red pepper
- 1/4 cup Shards of Parmesan cheese, grated with vegetable peeler or knife
- Heat oil over medium heat in a 12" skillet and add brussel sprouts, potatoes, and onions. Sprinkle generously with salt and pepper. Add just a pinch of crushed red pepper. Let cook for about 10 minutes until beginning to brown; stir occasionally. Add Parmesan shards and turn heat down to low. Continue to cook until vegetables are tender and cheese is crispy; some of it will be almost like chips. This could take another twenty minutes or so. Taste and re-season if necessary. Serve hot, at room temperature, or cold as leftovers.