Everyone has their recipes that are wholly their own, effortlessly recalled and thrown together with a practiced hand. They're as comfortable and easy to slip into as an old pair of blue jeans, a family home, a well-thumbed novel. I have a few like this: my edamame hummus, a turkey chili with beans and a cornucopia of veggies....and now, I have this parmesan garlic brussels sprouts recipe, as well. Recipes like these are my essential "blue jeans" (a metaphor I can appreciate these days, as breastfeeding and working from home have streamlined my wardrobe down to the five things I can comfortably nurse in and thus wear over and over), a classic that barely needs any measuring or thought.
Cut into fat slices and sauteed until just slightly caramelized but still crunchy and a bit underdone, the nutty flavor of the sprouts is perfectly finished with the bite of garlic, the brightness of lemon juice, and the welcome richness of a hefty handful of parmesan. I don't remember exactly loving brussels sprouts when I was a kid, but then again, they were never presented this way. I'm hoping Henry takes to these eventually, and that this will stay a family classic for years to come!
1 tablespoon olive oil
1/2 lb Brussels sprouts (for me, this was about 10 sprouts)
1/4 teaspoon salt
1 clove garlic, minced
1 tablespoon lemon juice
2 tablespoons grated Parmesan
freshly ground black pepper
Wash sprouts, trim away any wilted outer leaves and chop off stem bases. Slice vertically into 1/4" inch pieces. In a large skillet, heat olive oil over medium high, add sprouts. Cook for two minutes, stirring once halfway through--in other words let them sit in one place for a bit, you ideally want the sprouts to gain a little deep brown color here and there.
Add 2 tablespoons water, reduce heat to medium-low and cook until water is evaporated (about 5 more minutes). Add garlic, cook for one minute, stirring frequently. Add lemon juice and Parmesan, toss to combine thoroughly, then plate the sprouts. Garnish with black pepper and serve.