BRUSSEL SPROUTS WITH ROSEMARY AND PARMESAN CHEESE
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!
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:
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!
I can see that you are having some problems with linking to your sites and blogs when you comment here but it is actually pretty simple to add your link! If you click on the From tab under the box where you write your name, you will get a list of options and one of them should be My website or something like that (I get it all automatically in Italian here so I don’t know the exact wording in English) and there you just add the www. of your site. Don’t use the http:// as it is automatically added. Was this of any help?
I tried doing what you wrote. Let’s see if it works
I am ready for some green food. When you write that you cook the brussel sprouts, do you actualloy mean fry?
Lunchen bokad! Har brysselkål över och de behöver göras något med, bara kokta är de trista. Sen behöver jag grönsaker också, efter julens köttfrossa. För mycket kött och för lite grönsaker i svensk julmat, blir det lätt.
Yes Britt-Arnhild, it works, brava! And yes I mean fry but gently!
oh I found a new way to reply too! Jag hoppas att du gillar dem, jag kan äta hinkvis nästan!
Ok, det blir som en minikonversation! Ja, det tror jag, bra ingredienser.
They look great, lovely flavour combo. I am so used to making sprouts with garlic and lemon, I need to try new things.
Lovely photos and lovely thought. You have a beautiful light, Ilva! And I just learned to like Brussels Sprouts and I can see how delicious this dish can be.
Amen
I like the blend, so healthy
Hi Ilva…
Absolutely beautiful!
Sorry I’ve been out of touch lately, but I’m taking this opportunity to wish you a happy, healthy and peaceful 2010…
best, Stephen
Sounds delicious. I really love your simple recipes. They are so easy and you get unbelievably good results!
I can imagine how delicious this would be…with some pasta. Yum!
I guess I am a little spoiled. I miss the days when you posted daily……..
thank you Murasaki, alway so nice!
Mmmmm garlic and lemon sounds great!
Thank you Jamie! And I am so happy you have been converted to Brussels sprouts, I love them!
Hi Stephen, it great to see you here again! It is going to be a great year!
Thanks!
Yes me too a little but I really don’t have the time to come up with recipes every time nor do I have the energy, it must be the age!