This easy recipe will have your kids asking for seconds! Tender, juicy and crispy on the outside Brussels sprouts.
15-20 small Brussels sprouts (choose closed-leafed, tightly wound- it will prevent them from falling apart)
Extra virgin olive oil (about 1 tea-spoon in a small dish) and 1 tea-spoon for pan
Coarse salt and freshly ground black pepper
1 tea-spoon of grated parmesan cheese
Rinse Brussels sprouts really well making sure to peel loose or brown leafs. Cut off stems.
Cut Brussels sprouts in half (from top to bottom). Rub the inside of the Brussels sprouts with olive oil.
Heat sautéing pan to low-medium heat and add a tea-spoon of extra virgin oil. Place Brussels sprouts facing up on pan (single layer not touching), sprinkle sea salt and cover for 5 minutes.
Turn Brussels sprouts over, sprinkle parmesan cheese (very lightly to flavor and not overwhelm taste), sprinkle sea salt (again) and black pepper and cover. Turn off heat after 5-7 minutes.
Serve immediately and enjoy!
Susana Benavidez 