This was today’s lunch, number 1216 (at least, since I started counting):
Last night we had chicken pot pie and this was a last-minute side dish. I liked it so much I had to make it again TODAY. For lunch!
Here’s the original recipe. It’s very easy to make, and so good (!) but I wanted to jot down a few things so I don’t forget:
1) The recipe says to discard the garlic. This is just plain crazy. Sure, take the garlic out of the pan so it doesn’t burn but once the sprouts are done, ADD IT RIGHT BACK.
2) In terms of seasoning, I added the salt and pepper along with some dried chilli peppers for an extra kick.
3) I used a LOT of freshly grated parmesan. Life is too short to skimp on the cheese.
4) I only cooked the sprouts for 10 minutes.
The Brussels sprouts come out browned, savoury, and slightly nutty tasting. It’s a perfect little side dish, or a lunch, if you’re so inclined.
