I do not know why Brussel 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 Brussel Sprouts
Print recipe| Serves | 4 |
Ingredients
- 20 - 24 brussel sprouts
- 1/4 cup grated Asiago cheese
- Good grinding freshly grated nutmeg
- 1 Tbsp olive oil
Directions
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Trim the end of the brussel sprouts and remove any loose outer leaves. Cut an X in the bottom of the brussell sprout (this allows the center to cook faster)  | |
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Bring a pot of water to boil on the stove. Add the brussel sprouts and cook until tender (about 10 minutes). ( Using our rule of thumb, brussel 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)  | |
| Drain the brussels, drizzle with olive oil, grate fresh nutmeg and top with asiago cheese. | |