The underestimated Brussel Sprout

Have you ever had a brussel sprout? I mean, I know people hear brussel sprouts and say "blech, gross!" but have you actually eaten one before?? I admittedly have not until I ordered it at a restaurant as a side dish. I asked the waiter what he recommended, as I always do, and I was surprised when he replied "the brussel sprouts." At first I was apprehensive but he talked me into it, and I am so happy he did. It was a delicious, slightly bitter tender green that melted in my mouth. The sprouts at the restaurant were sauteed in butter, but I opted for a slightly healthier version at home. I found this recipe at 101cookbooks. The golden sprouts were a great side dish to a fillet of fish.

You can even sprinkle them with grated parmesan cheese!

Try these as a side dish and I promise you will see brussel sprouts in a whole new way!

Golden Brussel Sprouts

1 pack brussel sprouts, around 20 sprouts

olive oil

salt

grated parmesan cheese, optional

1 Wash sprouts well and cut stems off. Slice each sprout in half from root to tip.

2 Heat a large skillet over medium heat with some olive oil, enough to coat the pan. While the oil in the pan is heating up, pour some olive oil on a plate and dip the cut side of each sprout into the oil and then place onto the heated pan.

3 Arrange the sprouts in a single layer in the pan (I had to do it in two batches) so none overlap. Sprinkle with salt and cover. Cook for about 5 minutes, taste one to test if tender enough.

4 Serve with grated parmesan, optional.