Perfect Brussels Sprouts (Recipe)

Earlier this month, I let you all in on the best brussels sprouts recipe for people that, well, don’t really like them. Since then, I’ve been a little too obsessed with finding other recipes for the contentious veggie . I’ve had more misses than I care to remember.. until this recipe, from 101 Cookbooks, caught my eye. Enjoy!

Parmesan-Crusted Brussels Sprouts

Ingredients:

• 24 Small Brussels sprouts, washed, trimmed & cut in half
• 1 tablespoon olive oil, plus extra to rub onto the sprouts
• Sea Salt & Freshly-Ground Pepper
• 1/4 cup freshly-grated parmesan

Instructions:
1. Lightly coat brussels sprouts with olive oil.
2. In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add sprouts, flat side down, in a single layer. Sprinkle with salt. Cover and let cook until the sprouts are just tender, and the bottoms are just slightly browned, about 5 minutes.
3. Remove cover and turn up heat. With a metal spatula, toss the sprouts around twice while cooking until the sprouts’ flat side is caramelized. Remove from heat. Season with salt and pepper and sprinkle parmesan. Serve immediately.

Recipe Credit: 101 Cookbooks

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Sauteed Shredded Brussels Sprouts (Recipe)

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Read more: All recipes, Appetizers & Snacks, Basics, Eating for Health, Entrees, Food, Green Kitchen Tips, Side Dishes, Vegetarian, brussels sprouts

Source : care2[dot]com

Sauteed Shredded Brussels Sprouts (Recipe)

Brussels sprouts seem to have a lot in common with the late comedian Rodney Dangerfield — they get no respect! Is it America’s least favorite vegetable? It sure seems that way.

Now, I get it, I really do. Most people have a food or two, or twenty, that they just can’t stand.  I, for instance, have an irrational hatred of avocado (I know, believe me, I know). Is it about the taste and the texture? Sure. But I’m also just being stubborn. How do I know I don’t like avocado when I haven’t had a single bite of the stuff, by choice at least, in over a decade?

So that’s where this recipe comes in. Behold, the brussels sprouts recipe for people who think they hate brussels sprouts!

Sauteed Shredded Brussels Sprouts

Ingredients:

• 2 tbs olive oil
• 3/4 pound brussels sprouts
• sea salt & freshly ground pepper to taste
• 3 tablespoons freshly-squeezed lemon juice
• 1/4 cup grated parmesan or romano cheese (optional)

Instructions:
1. Trim brussels sprouts. Cut in half, and slice crosswise into shreds.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shredded brussels sprouts and sprinkle with salt and pepper. Stir often for about 3 minutes, until the sprouts are a little wilted and have turned bright green. Pour lemon juice over sprouts.
3. Move mixture to a large bowl. Combine sprouts, parmesan and one tablespoon of oil. Season with salt and pepper if desired. Serve.

Recipe Credit: Martha Stewart

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Source : care2[dot]com