Ingredients500g of brussel sprouts
Olive oil
Salt
Grated Parmesan cheese
Method
Cut the ends off the stalks, then cut each sprout in half lengthwise, discarding any wilted or damaged outer leaves.
Place the sprouts in a bowl, add in enough olive oil so that you can roughly stir the sprouts around and cover them in a film of oil. Sprinkle with salt and stir again. Set aside fot an hour or so.
Over a gentle heat, warm a large non-stick frying pan. Add the sprouts to the pan, flat face down, until the sprouts cover the entire pan. (If you are cooking a lot more than 500g of sprouts, tou will need to cook them in batches until the cheese stage.) Add a little more olive oil if the pan looks too dry. Once the sprouts start to slowly sizzle, cover the pan and cook for 3-4 minutes.
Remove the lid and flip all the sprouts over to cook from the other side. Cover with a lid.
Once the sprouts are cooked though (test with a fork), turn up the heat and when the sprouts are browning nicely, sprinkle generously with Parmesan cheese. Cook briskly - the cheese will stick to the sprouts and go crispy.
Remove quickly from the pan into a serving dish - serve hot and crunchy!
