Golden-Crusted Brussels Sprouts Recipe - 101 Cookbooks http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-...

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Mobile Recipes November 11, 2007 | 74 Comments

I thought I'd share my all-time favorite brussels sprouts recipe with you.
B ASICS It's a slightly extended version of the one I included in Super Natural
Cooking, but to be honest, calling it a recipe is a bit of a stretch. It
Build a Natural Foods Pantry involves a skillet, less than five ingredients, about ten minutes of your
My Book: Super Natural Cooking time, and minimal culinary skills. You end up with vibrant green, tender
Abebooks brussels sprouts that become deeply golden and crusty where they touch
Alibris the pan. I then lightly dust the whole pan with cheese and serve. This
Amazon time of year it's not unusual for us to cook them like this two or three Y O UR SH O T S
Barnes & Noble times a week.
Powells Many of you have been taking
I was a brussels sprout hater for most of my life. Boiled brussels sprouts? amazing photos inspired by your
101 Cookbooks cooking
No thanks. This is a different beast entirely. And I feel confident saying adventures I set up a a page to
R E CIP E S this golden-crusted version has the ability to turn even the most vigilant highlight your shots here.
brussels sprout haters around.
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A couple shopping tips before you get started, look for brussels sprouts
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that are on the small size and tightly closed. The tiny ones cook through
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quickly, whereas larger ones tend to brown on the outside long before the
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insides are done. When the weather is mild, I finish them with a lighter, My Favorite Sites
Side Dish Recipes (70) salty cheese, like Parmesan, but if it's stormy and cold, I opt for a
Soup Recipes (37) heavier, more melty cheese, like a regular or smoked Gouda (or gruyere).
Vegan Recipes (120)
Vegetarian Recipes (262) Try not to overcook them, and eat them as soon as they come of the stove
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Golden-Crusted Brussels Sprouts Recipe - 101 Cookbooks http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-...

Curry
Egg Golden-Crusted Brussels Sprouts Recipe CO O K B O O K LIST S
Kale
This is the only way to eat brussels sprouts: cut in half and cooked until My Cookbook Collection
Lentils
deliciously tender inside and perfectly brown and crusted on the My Favorite Cookbooks
Pasta
outside.
Peas Some friends have been nice
Use brussels sprouts that are on the small size and tightly closed. You enough to share the cookbooks
Quinoa
can finish these with many different types of cheese but I tend to go that have inspired them as well:
Soba Noodles
for Parmesan when the weather is good. I trade that in for heavier Ginny Evans
Spinach cheeses like gruyere or Gouda in colder weather. I finished them off
Bryant Terry
Tempeh with some toasted hazelnuts the other night - delicious!
Malinda Reich
Tofu
24 small brussels sprouts Isaac Mizrahi
Tomato
1 tablespoon extra-virgin olive oil, plus more for Grace Bonney
Yogurt
rubbing all lists...
Zucchini
fine-grain sea salt and freshly ground black pepper
More ingredients...
1/4 cup grated cheese of your choice
TRAVEL
CO NT A CT Wash the brussels sprouts well. Trim the stem ends and remove any
Although I love California, I jump
raggy outer leaves. Cut in half from stem to top and gently rub each
at nearly every chance to visit
half with olive oil, keeping it intact (or if you are lazy just toss them in new places. Often times I'll
a bowl with a glug of olive oil). mention a new destination here
and you'll generously offer
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. insights and suggestions. Telling
Don't overheat the skillet, or the outsides of the brussels sprouts will me the places I should seek out.
cook too quickly. Place the brussels sprouts in the pan flat side down It's great. Here's a list of travel-
(single-layer), sprinkle with a couple pinches of salt, cover, and cook related posts.
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 gauge whether
they're tender throughout. If not, cover and cook for a few more
minutes.

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. Season
with more salt, a few grinds of 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.

Serves 4.

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Super Natural Cooking

My second book - I tried to fill it with inspirational ways
to cook nutritious whole foods - grains, alternative
flours, nutrient-packed vegetables, healthy oils, and
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Sarah
November 11, 2007

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