There’s just nothing quite like Sautéed Brussels Sprouts with salty yummy Asiago cheese!! If you don’t agree, I understand. I once felt the way you do. This is gonna blow your mind… wait for it…the reason you “think” you don’t like Brussels Sprouts is because most recipes tell you to over-cook them. It’s so not you – it’s your recipes! And, of course, there is the other small detail of the addition of cheese. Cheese + anything = awesome sauce!?✨
These little veggie brains or “sputsies” as Sanderino likes to call them, are meant to be served a little crunchy, bright green and never, ever bitter!! Brussels Sprouts get a bad rap and it’s tots not their fault. When they are cooked too long they get slimy and bitter, and they turn this army green color – which is great if you’re a trendy military jacket but not so much if your something I’m putting in my mouth. Can I get an Amen?
Plus, Brussels Spouts are a cousin to our dear friend Kale, which made a comeback in homes everywhere several years ago, and is still going strong. Yayyy! There is still hope for the Brussels Sprout! Not to mention they are an excellent source of Vitamin C and K and are being researched for their potential anticancer properties. Word! Lastly, they are beautiful.? Seriously, have you seen them growing on those tall stalky stems? My “bestie” (Martha Stewart) even encourages people to buy them on the stem and use them for a centerpiece or table decorations. I know, this is not a home décor blog but I think I’m on the verge of something here…Decorations and Dinner, Food For Your Eyes and Your Belly, Arrange And Eat, Edible Arrangements…oh wait that’s already a thing.
I urge you to give these Sautéed Brussels Sprouts with Asiago Cheese a try. After one bite you will definitely consider the possibility of becoming a vegetarian or at least adding them to your veggie side dish line up every week!
Salty, crunchy, healthy, goodness!
- 1 1/2 pounds Brussels Sprouts
- 3 ounces Shredded Asiago Cheese
- 2-3 tablespoons olive oil
- Salt & Pepper
- Gently cut off the very end of each Brussels Sprout, leaving most of it intact. This will keep the sprouts from falling apart while they are being cooked.
- Next cut each one in half length-wise.
- Add 1 tablespoon of olive oil in a large skillet on medium-high heat. Place the cut Brussels Spouts flat side down for about 4-5 minutes and let them brown. (Be sure to not overcrowd. If all the Brussels Sprouts don’t fit in the pan, sauté a second batch.) Sprinkle with salt and pepper.
- Rotate the Brussels Sprouts onto their other side in the pan and sprinkle again with salt and pepper. Sauté for 2-3 more minutes.
- Sprinkle with the Asiago cheese. (Try to get the cheese on the Brussels Sprout's more than the pan.) Let the cheese melt, cook about one more minute in the pan.
- Slide the Brussel Spouts onto a serving dish and dig in!
The Brussels Sprouts should be a little crunchy. If they cook too long they will be bitter... They should still be a bright green color. If they look army green then they may have cooked too long.