24 small brussels sprouts (use sprouts that are small in size and tightly closed)
1 tablespoon extra-virgin olive oil, plus more for drizzling
fine-grain sea salt and freshly ground black pepper
¼ cup grated Parmesan cheese
small handful of toasted nuts, chopped
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and place in a large bowl. Drizzle them with olive oil and toss gently to coat.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Don’t overheat or the outsides of the brussels sprouts will cook too quickly. Place them in the pan flat side down in a single layer, sprinkle with a couple of pinches of sea salt, cover, and cook for about 5 minutes; the bottoms of the sprouts should be lightly browned. Cut into or taste one of the sprouts to gauge whether they are tender throughout. If not, cover and cook 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 spatula to toss them once or twice to get some browning on all sides. Season with more salt, a few grinds of pepper, a dusting of grated cheese and chopped nuts. Serve immediately.
Recipe from 101 Cookbooks www.101cookbooks.com