I continue to be amazed by how much I really do love Brussels sprouts. I’m not even joking – I love them and I want to shout it to the world. I think the stereotype of Brussels sprouts came to be because of the way we traditionally cook them. I’m not a big fan of boiling them – they become mushy and unappetizing. Fry them up with a little olive oil, toss with some Parmesan, salt and pepper and you’re golden. I even ate them today as a snack and I’m not the kind of person who considers green leafy vegetables a snack. Here’s my newest and most favourite Brussels sprout discovery so far.
Ingredients (makes 4 sandwiches)
1/2 pound Brussels Sprouts, stems removed and shredded
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup Parmesan cheese
salt and pepper, to taste
12 ounces cheddar cheese, sliced
8 slices crusty whole grain bread
softened butter to spread
1. Heat a large skillet over medium heat and add olive oil. Toss in Brussels sprouts and garlic with salt and pepper, tossing to coat. Cook until wilted and golden, stirring, about 5 minutes. Remove from skillet, place in a bowl and toss with parmesan immediately.
2. Heat same skillet over medium-low heat. Butter outsides of bread slices, and then top with cheese, Brussels, drizzle of balsamic and more cheese in that order. Top with slice of bread. Cook until outside is crisp and cheese is melted. Toss and do the same on the other side.
These are flavour combinations I would have never thought worked together and yet do amazingly. I am always looking to up my grilled cheese game and this is definitely one way to do that.
Adapted from: How Sweet It Isby