Source: 101 cookbooks by Heidi Swanson

Serves 4
  • 24 small brussel sprouts
  • 2 tablespoon extra-virgin olive oil, plus 1 more cooking
  • fine-grain sea salt and freshly ground black pepper
  • 1/4 cup grated cheese of your choice

Wash the brussel sprouts by submerging in water for 10 minutes. Trip stem ends and remove any ugly outer leaves. Cut sprouts in half and place in a bowl. Pour in 2 tablespoons olive oil and rub into spouts ensuring that each sprout is coated.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Be careful not to overheat the skillet, this will cook the sprouts too quickly. Place brussel sprouts in the pan flat side down, sprinkle with salt, cover, and cook for 5-10 minutes or until the bottoms are browned and the sprouts are just cooked through. Turn up the heat and cook for 2 more minutes to fully brown the bottoms. Season with salt and pepper and sprinkle with Parmesan cheese.