Parmesan-Crusted Brussels Sprouts

By • November 23, 2009 3 Comments



Author Notes: A spiffed-up version of plain, blanched Brussels sprouts inspired by a basic recipe in Mastering the Art of French Cooking. FamilyStyle Food

Advertisement

Serves 6

  • 1 pound Brussels sprouts
  • dashes fine sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese
  1. Trim the Brussels sprouts of any yellowing leaves. Bring 3 quarts water to a boil; add 2 teaspoons salt and the Brussels sprouts.
  2. Boil for 5 minutes. Drain and toss in a large bowl with enought olive oil to coat the cheese. Arrange them on a shallow pan and place under a hot broiler about 4 inches below heat source until golden, 1 or 2 minutes. Serve hot.

More Great Recipes: Vegetables|Side Dishes