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| Deliciousness |
I was always a veggie-lover but when I first discovered brussels sprouts I was hooked, no turning back...popping them left and right, hot or cold. I want to share my obsession with these lil round nuggets and convert all you haters one by one. First non-believer was my husband (who tells me brussels sprouts are NOT candy, but I'm still skeptical.) He agreed to give them another try cooked the right way- nicely golden and crusty. This dish was a hit! Feel free to make it without the pasta too, it would be a delicious side.
20-25 small brussels sprouts
2-3 garlic cloves, sliced
4 tablespoons extra virgin olive oil (plus more for rubbing)
Juice of 1/2 Lemon
Sea Salt
Freshly ground black pepper
1/2 cup grated Cheddar or Gouda cheese (I use the Cabot Cheddar)
Optional toppings: Sliced organic avocado, 1/4 cup walnut halves
Optional toppings: Sliced organic avocado, 1/4 cup walnut halves
Directions: Bring a large pot of water to a boil (and salt it.) Wash and trim the stem ends of the brussels sprouts and remove any sad looking leaves. Cut in half from stem to top, trying to keep the leaves intact. Put a bit of olive oil in a dish and gently rub each half in the olive oil. Heat 2 tbsp of olive oil in your largest skillet over medium heat, careful not to overheat. Place brussels sprouts in pan flat side down and sprinkle with a few pinches of salt. Cover & cook for about 5 minutes, then check to see if they are browned. If not, cover and cook another few minutes.
Meanwhile, cook the pasta and drain, reserving 1/3 cup of the cooking water. Now the brussels sprouts should be tender (test them by cutting into one), so turn up the heat, add the lemon juice and garlic and cook until the flat sides are a deep brown and caramelizing. Toss them to make sure the rounded sides get a little browning too. Using tongs, add your spaghetti to the skillet with the bit of reserved pasta water. Keep cooking/deglazing/tossing over moderate heat, until the water is nearly absorbed. Add another 2 tablespoons of olive oil to taste. Add a generous amount of black pepper and sprinkle with sea salt.
Remove from heat and stir in the 1/2 cup of grated cheese (tongs work well for this.) Serve the pasta in deep bowls, and don't forget about your optional toppings! Makes 4 servings.
Meanwhile, cook the pasta and drain, reserving 1/3 cup of the cooking water. Now the brussels sprouts should be tender (test them by cutting into one), so turn up the heat, add the lemon juice and garlic and cook until the flat sides are a deep brown and caramelizing. Toss them to make sure the rounded sides get a little browning too. Using tongs, add your spaghetti to the skillet with the bit of reserved pasta water. Keep cooking/deglazing/tossing over moderate heat, until the water is nearly absorbed. Add another 2 tablespoons of olive oil to taste. Add a generous amount of black pepper and sprinkle with sea salt.
Remove from heat and stir in the 1/2 cup of grated cheese (tongs work well for this.) Serve the pasta in deep bowls, and don't forget about your optional toppings! Makes 4 servings.
Tip: I reheated it the next day for lunch and added in slices of ripe avocado- so good! Walnuts would be a yummy topping also. Make the dish vegan by eliminating the cheese, but if you are indulging you have to try the Cabot Hand-Rubbed Tuscan Cheddar. I love the coating of herbs and spices. A Gouda would also do the trick for dinner on a cold winter night. The pics will be better in next recipe, promise.
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