Pan-Roasted Parmesan Sprouts

Parmesan cheese blends with the pan-roasted goodness of browned Brussels sprouts transforming this simple side dish into something unexpectedly delicious. Made with only five ingredients, these Brussels sprouts are a welcome addition to the table on most any occasion.

The Very Best Brussels Sprouts Recipe, Ever!

It is common knowledge that Brussels Sprouts are not a favorite at my family table.  While they make an occasional appearance, they are a bit like a weird uncle, tolerated but not exactly welcomed. They may show up, may even be expected, at a large gathering on holidays. All dressed up for the occasion they keep company with the obligatory fruitcake or congealed salad. Still they are seldom asked to join in for a casual weeknight meal. In fact I remember my son once describing a new flavor he didn’t like by grimacing and loudly insisting it tasted “all Brussels sprout-y.”

Honestly, I have long assumed it is much the same with everyone. That’s why I was surprised to get an email from a friend who wanted to share “The Very Best Brussels Sprout Recipe There Ever Was!”  She assured me that this recipe was a very welcome dish at her table, one that her college-aged son even asked for specifically when he came home to visit. She thought we might like it too.   With that kind of recommendation I had to give it a try.

A Simple Side Dish for Any Occasion

Pan-Roasted Parmesan Sprouts turned out to be easy to prepare and, as promised, they were very tasty!  I knew that I would like them but I was surprised to find that my son actually tried them too. Then he ate a full serving.  He even said he would eat it again, no problem.

I think the Parmesan cheese works wonders in this recipe. It blends with the pan-roasted caramelly goodness introduced by roasting the halved Brussels sprouts to a deep brown. Complemented by a little oil and butter, along with salt and pepper to taste, the flavors meld into something unexpectedly delicious. The result is nothing short of impressive, especially when you consider that the ingredient list is so short. Altogether these sprouts make good company on most any occasion.

Pan-Roasted Parmesan Sprouts

Course: VegetablesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking Time

15

minutes

Total time

20

minutes

The Parmesan cheese blends with the pan-roasted caramelly goodness of the browned Brussels sprouts transforming the flavor of this simple side dish into something unexpectedly delicious.

Ingredients

• 1 pound Brussels sprouts

• 1 – 2 Tablespoons olive oil, divided

• 1 – 2 Tablespoons butter

• salt and pepper

• ¼ cup parmesan cheese, grated

Directions

• Wash and trim the Brussels sprouts. Pat them dry, slice them in half and place them in a bowl.
• Toss the sprouts with enough olive oil (up to 1 Tablespoon) to coat. Sprinkle with a pinch of salt.
• Heat a large sauté pan, or skillet with lid, over medium heat.  Add the butter and remaining olive oil in equal measure, enough to generously cover the bottom of the pan.
• When the oil is hot arrange the Brussels Sprouts in the pan, cut side down.  If they will not all fit on the bottom, layer the rest on top of the others.
• Cover and let sprouts cook over medium heat for about 15 minutes, with minimal stirring. The time may vary but you want the sprouts that are face down on the bottom of the skillet to become very brown. Check on them every few minutes. As they cook, continue to push any sprouts that are on top down onto the skillet bottom to brown. Add a little more oil or butter if necessary.
• When the bottoms of the Brussels sprouts are deeply browned, stir them and allow to cook a little longer until tender throughout. Add salt and pepper to taste.
• Remove from heat, and set aside.
• About 5 minutes before serving, sprinkle the top with grated parmesan cheese.  Cover, allowing the cheese to melt and coat the sprouts.
• Serve and enjoy!

Notes

• Recipe Source: From Lynn’s kitchen.