Golden-Crusted Brussels Sprouts

Last week for brussels sprouts here at the farm! Don't shy away from them because of a few less than perfect outer leaves, simply peel them away and continue to prepare as desired. They are really quite good this time of year, after the frosts.

Many people have grown up thinking they hated brussels sprouts, but brussels sprouts that have been previously frozen or that are simply boiled hardly highlight this brassica's potential. Check out the recipe below for a simple yet delicious way to change even the most convinced brussels sprouts loathing personality that they are worth another try.

24 small brussels sprouts

1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trip the stem ends and remove any raggy outer leaves. Cut in half from stem to top and toss with olive oil. Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsies of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into a brussel sprout to gauge whether they're tender throughout. If not, cover and cook for a few more minutes. Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and carmelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season wit more salt, a few grinds of pepper, and a dusting of grated cheese. Serve immediately.