Brussels Sprouts on a Pick Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · San Benito Olive Festival · Side Dishes · Vegetable Dishes

Brussels Sprouts on a Pick

From Dorothy McNett's recipes at A fabulous appetizer or snack! This was one of the recipes I demonstrated at the 1st annual San Benito Olive Festival at Paicines Ranch.

fresh Brussels sprouts
drizzles of extra virgin olive oil
finely grated Parmigiano Reggiano cheese
raw carrots, cut into very thin picks

Wash and trim the sprouts. Place in a glass or ceramic batter bowl. (Do not use plastic!) Cover with a glass plate or lid, or use a large chard or kale leaf as a cover, just lay it on top of the sprouts. Cook in microwave, using 5 minutes per pound of vegetables as a guide. Usually 12 or so sprouts will take 4-5 minutes. Heat a heavy bottomed skillet and add 1 teaspoon olive oil. Gently saute the sprouts to brown just a bit, but do not let the pan get so hot that it is smoking. Gentle! Put 1-2 teaspoons olive oil on a plate and 1-2 tablespoons cheese on another plate. Roll each sprout in the oil and then in the cheese, insert a carrot stick into each. Arrange and serve! (OR use a toothpick for the stick if you don't have any carrots!)

Recipe created 2013-10-17.

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