Mary Ann's Blog
Start the New Year Right with Brussels Sprouts
January 6, 2014
Make a quick sauteed Brussels sprout dish for a change of pace and get to know this often maligned vegetable that has so many possibilities, not to mention how good they are for you. To serve 4, you need about 16 sprouts cut into quarters and tossed in a bowl with salt, pepper and 1 tablespoon olive oil. Heat 1 more tablespoon oil in a saute pan and add the sprouts, cooking and stirring occasionally, Cover them the last few minutes of cooking until a knife easily pierces them. Transfer them to a bowl and toss with grated pecorino cheese; any cheese will do. Simple and delicious.
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