Brussels Sprouts with Parmesan

I can understand why some people don't like Brussels sprouts. They have a really strong flavor, which almost has a bit of a horseradish flair. Plus, they're so weird looking! They're like teeny cabbages.

I, on the other hand, love Brussels sprouts. Tonight we had fish again, so I made some Brussels sprouts to go with it. Usually I just roast them for a while in the oven, but when I have a little more time to prep, I make these. They're still really easy to make, and extremely yummy. My family likes to make them to bring to holiday dinner parties.

The original recipe called for toasted pine nuts to go on top, but I had none, so I left them out. The recipe is great with or without them.

First prep your Brussels sprouts by taking off the outer leaves and chopping off the stem. Then, quarter them.

Next, heat up some olive oil in a large frying pan over high heat. Add some garlic and the sprouts and cook until brown and softened.

Next add some vegetable broth and cook until the sprouts are tender.

Remove from the pan and top with some grated Parmesan cheese. Let it melt, and then serve!

I think cooking the Brussels sprouts on the stove takes less time than it does in the oven. They're nice and soft thanks to the veggie broth, instead of being more dried out like they are when they are roasted. However, I like them both ways :).

Here's the recipe:

Brussels Sprouts with Parmesan

Ingredients:

1 T olive oil

2 garlic cloves (minced)

3/4 lb. Brussels sprouts (stemmed and quartered)

1/4 cup vegetable broth

3 T Parmesan cheese (grated)

Instructions:

1. Heat olive oil in a large frying pan over high heat. Add the garlic and Brussels sprouts and cook until brown and softened, about 8 minutes.
2. Add broth and cook until sprouts are tender but not soggy, 3-4 minutes.
3. Transfer to a serving dish and top with the Parmesan.
4. Eat.

Source: Sunset