Archive for May, 2008

This is the only way I like to eat brussel sprouts: cut in half and seared until golden brown on the outside, perfectly tender on the inside. When purchasing brussel sprouts, pick sprouts that are small in size, firm and tightly closed.

For vegan & anti-inflammatory purposes, remove cheese (tastes just as good!)

Servings: 4
Cooking time: 10-12 minutes


  • 10 small brussel sprouts
  • extra-virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1/4 cup grated Parmesan cheese


  1. Wash the brussels sprouts well & dry with paper towels
  2. Trim the stem ends and remove any sagging or damaged outer leaves
  3. Cut in half from stem to top
  4. Place sprout halves in a large bowl. Toss sprouts with olive oil until lightly coated. Add a pinch of salt & a pinch of pepper. Toss.
  5. Heat 1 tbsp. olive oil in a large skillet over medium heat. (Don’t overheat or the outside of the sprouts will cook too quickly)
  6. Place the brussels sprouts in the pan flat side down in a single-layer, sprinkle with a pinch of salt, cover, and cook for roughly 5 minutes. The bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to test if they tender. If not, cover and cook for a few more minutes.
  7. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side.
  8. Season with more salt, a few grinds of pepper, and a dusting of grated cheese.
  9. Best if served immediately.

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