Chilled Brussels Sprouts with Romano and Oil Recipe
grated pecorino romano
Parmigiano Reggiano, or Manchego cheese
extra virgin olive oil
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.
Chill Brussels sprouts for about an hour before tossing with cheese and oil.
Tried this recipe?
Let us know
how it was!