FMIOTW: brussel sprouts

I love love love brussel sprouts and hate the way they’re butchered by many casual eateries. I remove the dirty outer layer of leaves off the brussel sprouts while I bring a pot of salt water to boil. At the same time I render the fat from a thinly sliced piece of bacon in my cast iron skillet. I drop the whole brussel sprouts into the boiling water for 10 minutes. I quickly remove the brussel sprouts and put them in cold water. I cut them in half and add them to the cast iron skillet for a minute or two. I season with salt/pepper and serve with parmesan cheese and squeeze of lemon.

slightly overcooked but still good 🙂

tree of sprouts

Another preparation that I learned of while dining at Eataly in NYC, is a raw, shredded brussel sprout and grated parm or pecorino romano cheese salad, drizzled with olive oil and lemon juice. I made some at home and it was good but not as good as the restaurant’s…perhaps my olive oil is not up to par.

Fresh and healthy in moderation 🙂

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