BRUSSEL SPROUTS WITH ROSEMARY AND PARMESAN CHEESE

the light

I was complaining about the dullness of winter yesterday but there are some nice highlights, like when the sun shines through a tree with yellowed leaves on Christmas Day. Light is something very beautiful I find, the way it moves and highlights the things that surround us and the way it light up us inside, our need of light to stay serene and grow. I speak of actual light but then we all have our own secret lights, the, often small, things that lights us up or that leads us on when life is dark or just makes you shine because you are happy. So make darkness less dark – use your light!

Brussels sprouts

This is a recipe I posted during the first months of my blogging here but when I made it the other day, I felt that I had to re-post it because it is so simple and so good and it is probably my favourite way to make Brussels sprouts. Some of you have probably come up with it yourself but for those of you who haven’t, I present:

Brussels Sprouts With Rosemary and Parmesan

BRUSSEL SPROUTS WITH ROSEMARY AND PARMESAN CHEESE

500 g/17,6 oz Brussels sprouts, that is the weight before you clean them of the outer leaves
1 clove of garlic
1 sprig of rosemary
100 ml/ 0,42 cup freshly grated parmesan
salt
extra-virgin olive oil

– Clean the sprouts and then quarter them, if they are small it is enough to cut them in two.
– Cook the garlic for a minute in some oil before you add the Brussels sprouts.
– Add salt and rosemary and cook slowly until the sprouts are tender and have got some colour, it takes about 10-15 minutes.
– When it is ready, add the grated parmesan, stir to let the cheese melt and serve it!

Brussels Sprouts With Rosemary and Parmesan


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