Recipe by Toronto Worm Company
"It was my first year cooking Christmas dinner for the family and I was just thinking of imaginative vegetables I could have! Turned out great and everyone loved them and have been cooking them ever since. Goes well with everything."
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Brussels sprouts, trimmed and halved
shredded Parmesan cheese, or more to taste
salt and ground black pepper to taste
This is one of my favorite ways to eat Brussels Sprouts. I do add a pinch of crushed red pepper when I add the parmesan cheese to give it a little kick but other than that, I keep to the recipe. Two servings......psh. Nope. I eat the whole thing myself.
I cooked my brussels sprouts as directed and probably cooked them even longer than the time suggested but they came out way to crunchy. I didn't care for them at all crunchy and I think they would be good cooked even longer. Maybe I will steam them next time for a short period then follow the directions. I will state that the brussels were larger than I normally see in the store so even with cutting them in half they were kind of large.
I decided to thinly slice the Brussels sprouts and jazzed them up with some sliced, caramelized shallots.
Darn delicious! Added crushed red pepper and substituted asiago for Parmesan and it was delicious. Quadruple the recipe for a family size I would say!
I wish I could make this a 6 star recipe because I have only had brussel sprouts twice in my life and I HATED them. My husband insisted on buying these little alien vegetables last week as he has loved them as a kid so I scoured the net for seemed to be the best way to eat them. I settled on this recipe and I can't believe how much I now love brussel sprouts. I have cooked them twice since and I will keep cooking them thanks to this recipe. I love this website! thank you
FANTASTIC! I did cheat and use 'steamfresh' brussels sprouts, so I did this slightly differently...I cooked the sprouts according to the pkg. While they were cooking, I melted 1/2 the butter in a pan on low heat and added in the garlic. When the sprouts were done cooking, I cut them in 1/2 and added them to the pan (turned the heat up), to allow them to brown. I flipped them and added in the other 1/2 of the butter, along w/ the salt and pepper. When they were done, I plated them and sprinkled the cheese on top. GREAT flavor, and something that I will be making VERY often~YUM! Thanks for sharing. :)
We liked these! The only part I didn’t like was cooking them in a skillet. They took far longer to cook then indicated in the recipe and began to burn, so I had to turn the heat way down until they were done. Also by slicing them in half, you loose a lot of the outside leaves as you are turning and cooking them. I would leave them whole next time and roast them in the oven, then sprinkle with the parmesan cheese.
Mmmmmm Gooood!!!!! Thanks for a really tasty recipe. They were a big hit at my Thanksgiving table...even by those who are not crazy about brussel sprouts. This will be my "go to" way of fixing them from now on. Pretty much followed the recipe to the letter. Next time tho I want to try adding a dash of red pepper flakes as recommended by another reviewer...just to add a little zing!
* Percent Daily Values are based on a 2,000 calorie diet.
Parmesan Brussels Sprouts
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 203
** Calories from Fat: 170
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