Golden-Crusted Brussels Sprouts

By gnikylime

Ingredients

• 24 small brussels sprouts
• 1 T. extra-virgin olive oil, plus more for rubbing
• Fine-grain sea salt
• Freshly ground black pepper
• 1/3 c. grated cheese of your choice

Details

Servings 4

Preparation

Step 1

1. Trim the stem ends of the brussels sprouts and remove outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact.
2. Heat the 1 T. olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan, flat side down, sprinkle with a couple of pinches of salt, cover, and cook for about 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
3. Once just 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 with more salt, a few grinds or pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.