This is a great time of year if you are a fan of Brussels sprouts – my hand is raised! – their season is brief and they taste so sweet and delicious when they’re super-fresh.
My local grocery store sells Brussels sprouts on the stalk every year around Thanksgiving, and I’ve grown to prefer buying them this way. Since you can pluck them off right before you want to cook them, they couldn’t be any fresher than if they’d grown in your own backyard garden.
I’ve always been intrigued by the unusual beauty of Brussels sprouts; I love their miniature cabbage-like form and their distinctive taste, a combination of cauliflower and broccoli. And like cauliflower and broccoli – their siblings in the Brassica family – they take well to roasting and tossing with good Parmesan cheese – one of my favorite methods to use on any sturdy vegetable.
In addition to this rustic Italian-style recipe, I’ve recently given them the Julia Child treatment on my other blog, Dinner with Julia, where I prepared a recipe for Brussels Sprouts Braised in Butter and Cream from Mastering the Art of French Cooking. Even if you are a confirmed Brussels sprouts avoider, you might change your mind after a taste of these buttery nuggets.
1 pound Brussels sprouts
Fine sea salt
Extra virgin olive oil
1/4 cup Parmesan cheese
- Trim the Brussels sprouts of any yellowing leaves. Bring 3 quarts water to a boil; add 2 teaspoons salt and the Brussels sprouts.
- Boil for 5 minutes. Drain and toss in a large bowl with enough olive oil to coat the cheese.
- Arrange them on a shallow pan and place under a hot broiler about 4 inches below heat source until golden, 1 or 2 minutes.
- Serve hot.