I do not know why Brussels Sprouts get such a bad rap. In our family they were always referred to as “Muscle Sprouts”, and cooked in a tasty way. I suppose they were traditionally cooked to death and took on a dull green appearance…yuck! Not so, with this recipe.
Enjoy these Brussels with barbecued or roasted meat.
Asiago Brussels Sprouts
Perfectly cooked, these Brussels sprouts are finished with olive oil, grated nutmeg and Asiago cheese
Ingredients
- 20 – 24 Brussels sprouts
- ¼ cup grated Asiago cheese
- ⅛ tsp grated nutmeg
- 1 tbsp olive oil
Instructions
- Trim the end of the Brussels sprouts and remove any loose outer leaves. Cut an X in the bottom of the Brussels sprout (this allows the center to cook faster)
- Bring a pot of water to boil on the stove. Add the Brussels sprouts and cook until tender (about 10 minutes).
- Drain the Brussels, drizzle with olive oil, grate fresh nutmeg and top with Asiago cheese.
Notes
Rule of Thumb
Brussels sprouts are started in boiling water, because you start vegetables that grow above the ground in boiling water and ones that grow below the ground in cold water.