It's All Delicious

Every one turns their noses up at these poor misunderstood little emerald jewels when I make them.  But not any longer I cracked even the most ardent sprout hater...my mother!  When you make these, make sure you get the cut side nice and brown it adds to flavor and over all appearance to the dish.  The Parmesan cheese gives it a nice touch of salty taste and the hint of maple syrup rounds it all off.  The sprouts stay crunchy even if you make them before hand and then reheat them.  

Serves 4

Ingredients

12-14 oz Brussels sprouts, trimmed and halved

3/4-cup chicken stock

¼ cup (scant) grated Parmesan cheese

1-tablespoon maple syrup

Canola oil

Heat oil in a large skillet, when hot add the sprouts cut side down.  Cook until the cut side turns brown with good color and the sprouts turn a bright green.  Add stock and simmer for 7-10 minutes until the sprouts are cooked through, but still crunchy.  Sprinkle with Parmesan cheese, stir and then add the maple syrup.  Stir to coat.  You can be make this  a few hours before and reheat before serving.