Ingredients
- 24 small Brussels sprouts
- Knob of butter
- 1 Tbsp extra-virgin olive oil, plus more for rubbing
- sea salt and freshly ground black pepper
- 1/4 cup grated cheese of your choice (parmesan or aged cheddar works well)
CRUNCHY BRUSSELS SPROUTS WITH CHEESE
Method
- Wash the Brussels sprouts well
- Trim the stem ends and remove any raggy outer leaves
- Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil)
- Heat 1 tablespoon of olive oil in your largest skillet over medium heat
- Don't overheat the fry pan, or the outsides of the Brussels sprouts will cook too quickly
- Place the Brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning
- Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelised
- Toss them once or twice to get some browning on the rounded side
- Season with more salt, a few grinds of pepper, and a dusting of grated cheese
- I suggest eating them straight away!
Comments
This is yet another delicious way to eat Brussels sprouts - why not try them with a little cheese?
Serves 4-6
Thanks to MCARTHURS BERRY FARM for providing the sprouts, and to WHITESTONE CHEESE for the cheese used in the demonstration
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