Few vegetables incur more hatred than Brussels sprouts. I would love to pretend that this dish will make converts of those many people, that cheese can bring us all together.
It probably will not.
For those enlightened and more vegetable-tolerant folks out there, this is very good. It is also quick to make and goes well with roasted meat dishes.
Quick Brussels Sprouts
- 12-16 Brussels sprouts washed and dried
- 1 tsp cayenne pepper
- 2 tbsp butter
- 1/8 cup Romano
Bring a pot of salted water to a boil and add sprouts. Cook for two minutes, or until sprouts turn bright green then strain and dunk in cold water to stop cooking process. Cut ends off sprouts and slice in half. Melt butter in a large frying pan and add cayenne pepper. Saute sprouts quickly until tender, but still crisp in the center. Remove from heat toss with cheese and serve.