Sauteed Brussels Sprouts & Parmesan
Feel free to use other ingredients in this dish; use walnuts or pinenuts instead, or change the parmesan for crispy bacon pieces. Or have them all! Go crazy!
- Brussels Sprouts
- A glug of vegetable Oil
- Chunk of butter
- Flaked almonds
- Grated parmesan
The winning element of this recipe is the way we are cooking the brussels sprouts! DO NOT BOIL THEM. (I mean, who ever thought boiling a mini cabbage would be a good idea?!)
- Give the sprouts a good rinse under cold running water. Next, use a small knife to remove the base stem, then use your fingers to pull off any yellow or damaged outer leaves. Cut them in half.
- In a large frying pan over medium heat, heat oil. Once hot, add your brussels sprouts and shake pan so all cut sides of sprouts settle cut side down in a single layer. Cook undisturbed for around 1.5 minutes, until the cut sides of sprouts become caramelised.
- Stir the sprouts and continue to cook and stir until they have taken on colour and become al dente, around 5 to 7 minutes more. Add the butter and comtinue to cook for around 1 min. Season with salt, pepper and add the parmesan.
- Serve in a big bowl and top up with flaked almonds. Eat immediately.