I had had some Brussels sprouts recently and they really impressed me by using (I think) mustard. This is my reverse-engineered version of the same that comes close to the original yet has my own twist to it. Don’t fear the dish. It takes 4 ingredients, 2 minutes to prepare and 5 minutes to cook!
30-40 Brussels Sprouts (I prefer the smaller ones as they are a little more bitter)
5-6 cloves of freshly crushed garlic
1 Tblsp of coarse ground Dijon mustard
3 Tsp Freshly grated Parmesan cheese
2 Tbslp EVOO
Simply chop the Brussels sprouts into two halves each. Coarsly grind the garlic (easier with some sea salt). Add the sprouts, garlic and mustard into a bowl and mix. Heat a “non-non-stick” (steel or cast iron) pan and when it is hot, add the oil and the sprouts mix. Reduce to medium and let the sprouts brown. The trick to browning them is to not touch them once you added them to the pan. Wait for at least a minute or two before you shake the pan to turn the sprouts over. Once they are well browned all over (within 5-7 minutes). Take the pan off the heat and sprinkle 1 tsp of the Parmesan on to them. As the cheese melts shake up the pan and collect them in a bowl. Sprinkle with the other 2 tsp once they are a bit cooler.