I thought I’d share my all-time favorite brussels sprouts recipe with you. But to be honest, calling it a recipe is a bit of a stretch. It involves a HOT skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills. Win win right! You end up with vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. I then lightly dust the whole pan with cheese and serve. Perfect for breakfast. This time of year it’s not unusual for us to cook brussel sprouts 2-3 times a week.
I know that many are brussel sprout haters, but trust when I say…this recipe will change that. If it doesn’t there is no cure for you. You will forever hate brussel sprouts 😦 , as my dad would day “so sad fo you”
A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly, whereas larger ones tend to brown on the outside long before the insides are done. Feel free to top these with vegetarian sausage patties and a fried egg.
- 1/2 lbs of brussel sprouts halved
- minced garlic
- olive oil
- sea salt
- black pepper
- shredded mozzarella