Brussel Sprouts masked

My Winter challenge today are Brussel Sprouts, a vegetable I hate as long as I can remember.

Every year I try new recipes that make me enjoy the only vegetable I do not like. 

Masking the sprouts with other dominant flavours is a way to make this vegetable edible for me. But I know one thing from the many times I made them, I can not reheat them. 

Then the mask is off! I saw my neighbor in the morning, she likes Brussel Sprouts and took the leftovers to prevent them going in the organic waste bin.

Recipe:

500 g Brussel Sprouts

Olive oil

Smoked Salt and Pepper

5 tiny red chili

2 garlic cloves

1 organic lemon zest and juice

4 tbsp good quality balsamic vinegar

3 tbsp grated Grana Padano

Fresh parsley

Cut off the bottom off the sprouts and peel off the outer layers and dark parts. Cut through the middle and run them under a water faucet.

Use a very wide pan with olive oil covering the bottom. Place all sprouts middle down in the pan at medium high heat. Salt and cook them for 4 min. Turn every single piece to cook the other side.

Now add chili, chopped garlic, grate the zest on top and squeeze the juice in. Add pepper.

Now the vinegar and the cheese. Finish with fresh chopped parsley

Enjoy it hot.