Wednesday, August 5, 2015
Roasted Brussels Sprouts
1 lb Brussels Sprouts - end trimmed and sliced in 1/2
2 tbsp EVOO
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1/4 Cup Water
1/4 Cup Balsamic Vinegar
1/2 Parmesan Cheese (Or an Italian Mix)
In a cast iron skillet or oven proof pan, heat on the stove to high. Add the EVOO, then layer in the sprouts, cut side down.
Sprinkle w/ salt, pepper, garlic powder. Cook until bottom of sprouts are caramelized brown. About 4 minutes.
Reduce heat to medium. Add water and vinegar. Cook until liquid is reduced. Place in oven.
Cook about 10 minutes. Sprinkle cheese over sprouts and cook about 3 more minutes or until cheese is melted and browned.