20 Brussels sprouts
1 tsp + 1 Tbsp olive oil
1-2 cloves crushed garlic
salt
1/4 cup grated parmesan
Wash the brussels sprouts. Trim the stem ends and remove any damaged outer leaves. Cut in half from stem to top and place gently in a bowl. Drizzle with 1 tsp olive oil and toss brussels sprouts gently to cover.
Heat 1 Tbsp of olive oil in a large skillet to medium heat - not too hot. Place the brussels sprouts in the skillet flat side down. Sprinkle with garlic and salt. Cover and let cook for about 5 minutes. The bottoms will brown and the green leaves will darken just a bit. You want to cook them until just tender, but still firm.
Next, uncover and turn up the heat to high. Cook until the flat sides are dark brown. Carefully flip them to let the green outer leaves brown slightly. Serve immediately with grated parmesan.
I will have to try this one. I have wanted to cook fresh brussel sprouts instead of buying the frozen butter-laden ones in the freezer section.
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