I often buy fruits and vegetables in bulk from Costco then I’m left to figure how to eat them before they all go bad. Last week I bought a two-pound bag of brussels sprouts. While I do love them, I find it rather challenging to eat them daily. Tonight I made a chilled brussels sprouts dish with a bit of extra virgin olive oil and grated pecorino romano. It’s a great side, and I usually eat them before anything else on my plate.
Chilled Brussels Sprouts with Romano and Oil Recipe
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4
Print Recipe
Ingredients
- 1 pounds Brussels sprouts trimmed
- salt
- 1/2 cup grated pecorino romano Parmigiano Reggiano, or Manchego cheese
- 2 teaspoons extra virgin olive oil
Instructions
- Fit a medium pot with steamer insert; fill pot with water until it reaches the bottom of insert. Cover, and bring to a boil.
- Add Brussels sprouts and sprinkle with salt. Cover, and steam until Brussels sprouts are slightly tender, about 5-7 minutes.
- Remove Brussels sprouts from steamer; refrigerate until chilled through. Leave small Brussels sprouts whole; cut large Brussels sprouts in half. Toss with olive oil and cheese. Serve chilled.
Notes
Chill Brussels sprouts for about an hour before tossing with cheese and oil.
i looooooove brussels sprouts but i’m really not sure i could eat them chilled.
nom nom! I love brussels sprouts but haven’t tried them with cheese and chilled! Great recipe and will give these babies a try!
This is one of my favorite ways of eating them.
A nice photo of chilled Brussels sprouts. Well my husband likes Brussels sprouts, I would probably give them a miss. I am sure they are tasty 🙂
Adding cheese is such a good flavor enhancer to just about anything! I’ll have to give this a try.
My hubby loves brussels sprouts but I’m not sure if he’ll eat them cold – so I’ll see how this goes over!
I love Brussels sprouts but don’t know many ways to prepare them. I’ve never tried then chilled — now I will! Thanks, Sherry!