Oh how I love brussels sprouts! I eat about a pound a week and I am always trying to find new ways to season them. I have decided that brussels sprouts taste best when they are browned and crisp and seasoned with salt and lemon. I love the combination of lemon and Parmesan, so why not add that to the mix? It was delicious and the perfect lunchtime side dish to accompany a sandwich on a lazy Sunday.
You will need:
1 tablespoon Butter
1 teaspoon Olive Oil
1/4 cup Chicken Broth or White Wine
1 tablespoon grated Parmesan
Cut the end off the brussels sprouts and cut in half. Remove any browned leaves from the outside. For the record, my husband and I determined that 16 brussels sprouts are the perfect amount for 2 people.
Melt the butter in a skillet heated over medium heat. Add the brussels sprouts inside facing down. Pour in enough chicken broth (or white wine) to coat the pan.
Saute until the brussels sprouts are golden brown. Add more chicken broth (or white wine) to the pan as necessary. Once the inside of the brussels sprouts are browned, flip over and drizzle a little olive oil in the pan. Salt generously. Cook until the outside has browned. Finish with a sprinkle of Parmesan.