Golden-Crusted Brussels Sprouts
by Laura Frerichs, Tastemaker in Residence
Via 101 cookbooks. Still our favorite way to eat sprouts!
16-24 small brussels sprouts
1 Tbsp extra-virgin olive oil, plus more for rubbing
Fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and toss in a bowl with olive oil. Heat 1 tablespoon of olive oil in a skillet over medium heat. Don't overheat the skillet, 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. Cut in half or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, pepper, and grated cheese.
Use brussels sprouts that are on the smaller size and tightly closed. You can finish these with many different types of cheese sharp cheddar, parmesan, gruyere or gouda are especially good. You could also try adding toasted hazelnuts to this dish.