WEEKNIGHT PARMESAN BRUSSELS SPROUTS...

Can I just say that I LOVE brussels sprouts... But can I also say that I rarely used to make them on any other day other than Sunday. I would roast them in the oven the regular way at about 400 for 35-40 minutes until they were browned and slightly crispy on the outside. They were always lovely. But a friend of mine recently told me about a way to make them taste even better in half the time. And that way, my friends, is to simply place them in a cast iron skillet and cook them under the broiler! If you love brussels sprouts and don't have a cast iron skillet, then go buy one immediately - or go ask your mom or grandmother if you can borrow theirs... The heat from the cast iron skillet speeds up the cooking process and makes them a little crispy on the outside. BUT they are still super tender on the inside. The Parmesan cheese added at the end adds this bit of cheesy saltiness that make them extra tasty. They take a little babysitting to prevent burning, but it's so worth it!

Here is what you need and what to do:

10in cast iron skillet

1 lb fresh Brussels sprouts, trimmed (cut smaller sprouts in half, and larger sprouts in quarters)

Olive oil (extra virgin or regular)

Kosher salt

Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

1. Preheat the broiler. Add the brussels sprouts to the skillet. Toss them in a light coating of olive oil and sprinkle them with salt and pepper to taste. You might go a little light on the salt if you are adding the Parmesan cheese at the end.

2. Place them under the broiler for about 15-20 minutes or until they are lightly browned. They will need to be tossed well about every 5 minutes or so - especially towards the end once the skillet really gets hot.

3. Remove them from the oven and sprinkle them with the Parmesan cheese. Toss and serve immediately.

Enjoy!

Images by me