I have this little game I play with my daughter every week when we go shopping – I let her pick out something new from the fruit/produce section. Anything she wants is fair game, and I try to steer her to new things to try instead of just getting strawberries every week. It’s brought some delicious dishes to the family, and it has also forced me out of my comfort zone and regular choices of dinner veggies or snack time fruits too.
A huge favorite in this house is broccoli and it’s a pretty small step to go from one small, roundish, green veggie to another – so this week Brussels Sprouts were chosen with glee and I was so pleased to see them get gobbled right up.
Roughly a dozen Brussels Sprouts
1 1/2 TBSP Butter
1 1/2 TBSP EVOO
3 cloves Garlic
5-6 TBSP Parmesan Cheese
salt/pepper to taste
1. Wash and then trim the stem of each sprout. Slice each sprout in half lengthwise.
2. Melt the butter and EVOO in a skillet over medium high heat. Reduce the heat to medium and add 3 smashed cloves of garlic.
(Do you know the smashed garlic trick? Separate a clove of garlic from the head and place it on your cutting board. Lay the broad side of a chef’s knife over the clove and, while still holding the handle with one hand, carefully smash down the knife with the palm of your other hand – pancaking the garlic in between the board and the knife. Now, the trick is, while you’re banging your palm down to crush the garlic, you also want to move the knife a small distance so that the garlic is sort of being smeared and is more smooshed than it is crushed….did this all make any sense?)
3. Remove the three cloves of garlic once they have browned and the flavor has infused into the oil and butter mixture.
4. Add your Brussels Sprouts, cut side down, into the oil/butter mix. Cover with a lid and cook on medium low heat for 10-15 minutes until they are tender all the way through.
5. Remove the sprouts from the pan and top with Parmesan cheese. Season with salt and pepper to taste.