I really should call this recipe BEST brussels sprouts. Most people who don't like brussel sprouts don't like the smell or slimy texture that comes from boiling them, but this recipe dodges both those objections. Simple, quick, and most importantly, tasty!
Better Brussels Sprouts
Brussels sprouts - 5 to 6 medium-sized sprouts
Garlic powder - 1 teaspoon (be sure it's garlic powder - not garlic salt)
Olive oil - 1 tablespoon
Parmesean cheese - 1 to 2 tablespoons, grated
Clean sprouts by removing outer raggy leaves and any excess stem, then rinse well. Chop each sprout in half from stem to top. (To keep the sprout mostly intact, try to cut down the center of the upper leaf. If some leaves come off, you can either dispose of them or press them back into place - they will mostly stay in place.) In a small bowl, combine half the olive oil and garlic powder. Coat the sprouts in this mixture, taking care to rub the garlic gently into the cut sides. Then, add the remaining oil to a small saute pan over medium heat and place the spouts cut side down into pan. Cover and let cook for 7 to 10 minutes, or until the sprout's are just tender and browned on the bottom. Turn sprouts over and allow to cook, uncovered, for another five minutes. Serve topped with parmesean cheese.