Brussel Sprouts

With Parmesan Cheese and Fish Sauce

Servings: 4-6 | Prep Time: 5 mins | Cook Time: 30 mins

How to make brussel sprouts that disappear as fast as the main dish. Try brussel sprouts like you've never had them. Fish sauce and parmesan cheese marry beautifully to enhance veggies. Think of fish sauce as anchovy flavor in an easy-to-use liquid form. This recipe is also great with collard greens or turnip greens.

• 1.5 lb brussel sprouts, rinsed and halved
• 1 shallot, diced
• 1 TBSP minced garlic
• 2 TBSP olive oil
• 1/8 cup parmigiano-reggiano cheese,
grated
• 1 TBSP fish sauce
• 1/2 tsp black pepper, ground

In a pot large enough to hold the brussel sprouts, bring water to boil on the stovetop covered. Add brussel sprouts. Bring back to boil uncovered. Reduce heat and cook for 8 minutes. Drain.
In a large skillet, heat oil. Fry garlic and shallots over low heat until wilted and translucent, stirring occasionally, about 6 minutes. Add drained brussel sprouts. Add fish sauce and black pepper. Stir. Then arrange brussel sprouts into an even layer and leave uncovered and undisturbed to brown and get more flavor, about 6 minutes. Turn off heat and stir.
Plate and sprinkle parmigiano-reggiano cheese on top. Serve brussel sprouts hot. Enjoy!