Going green can make dinner time delicious and Nelly Tested!
Toss aside those bad memories of soggy green lumps on your plate and take a new look at Brussel Sprouts. These tasty treats have been around since ancient Rome and are loaded with, nutrients, flavor and crunch.
In my book, The Mouth Trap:the butt stops here! Low-Carb Edition I talked about Nelly, my inner child sometimes wanting to sabotage my efforts to try healthy new foods.
Well, I am pleased to report that this recipe is Nelly tested and will surely make a believer out of you and your inner child. Watch this video and see how this tasty treat is a snap to prepare.
Enjoy this video of me cooking Brussels Sprouts and the recipe.
Approximately 12 Brussel Sprouts
One half cup grated parmesan cheese
Broiled Brussels Sprouts Parmesan
Wash the Brussel Sprouts and cut in halves. Place in a gallon-sized Ziploc bag with ¼ cup balsamic vinaigrette or two tablespoons olive oil and two tablespoons balsamic vinegar. Shake in bag and place Brussel Sprouts on a broiler pan and drop grated parmesan cheese on each half. Make sure the cut halves have their cut side up.
Broil two or three minutes watching continually.