Golden-Crusted Brussels Sprouts

Golden-Crusted Brussels Sprouts

By Tarynne Mingione, RD
Registered Dietitian

Source: Super Natural Cooking by Heidi Swanson. (Celestial Arts, Berkeley, 2007).


  • 24 small Brussels sprouts, trimmed with ragedy outer leaves removed.
  • 1 tablespoon extra-virgin olive oil
  • Fine-grain sea salt and freshly ground black pepper
  • 1/3 cup grated cheese of your choice


  1. Cut the Brussels sprouts in half from step to top and gently rub each half with olive oil, keeping it intact. Heat 1 tablespoon olive oil in large skillet over medium heat.
  2. Place sprouts in pan, flat side down, sprinkle with a couple pinches of salt, cover, and cook for about 5 minutes; the bottoms of the sprouts should only show a hint of browning.
  3. Once just tender, turn up the heat and cook until flat sides are deep brown and caramelized. Use a metal spatula to toss once or twice.
  4. Season with more salt, pepper and dusting of grated cheese.
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Tarynne Mingione, RD

Tarynne Mingione, RD
Registered Dietitian

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