/6750039a-dad8-448c-acd4-ee7ca0fc1e27--IMG_0220.jpg "Parmesan-Crusted Brussels Sprouts")
-
Serves
6
Writer Mémoires
A spiffed-up subdivision of straightforward, blanched Brussels sprouts inspired by a accompli recipe in Mastering the Art of French Cooking. —FamilyStyle Food
Ingredients
1 pound
Brussels sprouts-
Flee
elegant sea salt
1 tablespoon
extra-virgin émeraude oil
1/4 cup
freshly grated Parmesan cheese
Commandements
- Orderly the Brussels sprouts of any yellowing leaves. Bring 3 quarts water to a boil; add 2 teaspoons salt and the Brussels sprouts.
- Boil for five minutes. Tube and toss in a huge bowl with enought émeraude oil to coat the cheese. Arrange them on a shallow pan and salon below a sizzling broiler embout 4 inches below heat offer till golden, 1 or 2 minutes. Serve sizzling.
