22nd November 2007

Golden-Crusted Brussels Sprouts

posted in Sides |

Lisa has been trying to convince me to make this brussels sprouts dish that she found on Heidi’s 101 Cookbooks site, and since we had at least one other sprout-lover (Abbie) coming over for Thanksgiving, I decided to give this one a try. The verdict? Pretty gouda! The sprouts never get mushy and don’t really have that bitter taste. However, in my stubbornness to continue hating brussels sprouts, I’m just going to refer to these as tiny cabbages instead.

Abbie says:

Look at you makin’ brussels sprouts — I’m so happy and proud!

Lisa says:

I think this was my favorite dish of the night!

Golden-Crusted Brussels Sprouts
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
sea salt and freshly ground black pepper
1/4 cup grated gouda

Wash the brussels sprouts, removing any wilted outer leaves. Cut in half lengthwise and rub each half with olive oil, keeping it whole.
Heat 1 tbsp of olive oil in your largest skillet over medium heat. Place the brussels sprouts in the pan flat side down in a single layer, sprinkle with salt, cover, and cook for about 5 minutes, or until lightly browned and just tender.
Uncover, turn the heat to high, and cook until the flat sides are deep brown and caramelized. Use a spatula or shake the pan to get a couple of the rounded sides browned. Season with more salt, pepper, and the grated cheese. Serve immediately.

4 Servings

This entry was posted on Thursday, November 22nd, 2007 at 7:53 pm and is filed under Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 3 responses to “Golden-Crusted Brussels Sprouts”

  1. 1
    On November 25th, 2007, Cathleen said:

    Yum! I would’ve been all OVER those tiny cabbages!!!

  2. 2
    On January 4th, 2009, Butternut Squash and Goat Cheese Tart » We [Heart] Food said:

    […] The four of us ate really well — Black Bean Chili, Grilled Tuna with roasted potatoes and Brussels sprouts, pancakes, loaded sandwiches… hooray for planning! We made two tarts from this recipe; one […]

  3. 3
    On May 30th, 2011, Thanksgiving in May: Chicken Nachatta » We [Heart] Food said:

    […] Chefs Cookbook, courtesy of Amore. We served it with the previously-posted Thanksgiving favorite, Golden-Crusted Brussels Sprouts. Chris says:I gotta say, this is a great turkey sub…Lisa says:What? This isn’t a […]

Leave a Reply