My friends, let’s talk about the unsung hero of the dinner table: the side dish. Specifically, the side dish that doesn’t require a ton of effort but still feels like a little victory. If you’re anything like me, your days are a whirlwind of work deadlines, raising tiny humans, and trying to figure out what to make for dinner that won’t result in a full-blown family revolt while still providing some much needed greens. We have a rule in my house, every meal must have fruits or veggies or both.
This recipe for Savory Brussels Sprouts with Shredded Asiago is my secret weapon. It’s simple, fast, and surprisingly delicious. Seriously, even my pickiest eater has been known to go back for seconds. The key is in the technique—we’re not just boiling these poor little cabbages into submission. We’re giving them a quick sauté to get some beautiful color and a little smokiness, then a quick steam to get them perfectly tender.
The first step is a breeze. Just whisk together olive oil and a few key spices: garlic powder, onion powder, and a little smoked paprika. That smoked paprika is a game-changer, especially if you can find Spanish smoked paprika. It adds a depth of flavor that makes these sprouts feel special, not just another vegetable on the plate. Toss your thinly sliced brussels sprouts in that mixture until every piece is coated. I like to do this in a large bowl so I don’t make a mess, but a big Ziploc bag works too for a quick and easy cleanup. Toss them gently so that the little slivers don’t unravel.
Next, heat up your pan on medium-high. You want it hot enough that when you drop a few beads of water on it, they sizzle and disappear. This is how you get that nice, light browning on the sprouts. Sauté them for just a couple of minutes, stirring occasionally. Don’t worry about them cooking all the way through yet—we’re just building flavor here.
Then comes the magic part. Add the water and bring it to a boil. Resist the urge to cover the pan. You want the water to evaporate. This steaming process is what gets the sprouts perfectly tender without turning them to mush. It takes about six minutes, which is just enough time to load the dishwasher, check a few emails, or maybe even pour yourself a glass of wine. When they’re done, they should be fork-tender and smell absolutely amazing.
Finally, the grand finale: Asiago cheese. I love the sharp, nutty flavor of asiago, and it melts beautifully right on top of the warm sprouts. If you’re more of a parmesan person, that works great too. Just sprinkle it on, let it melt, and serve immediately. I always put a little extra on my plate—you know, for “testing purposes.”
This dish is proof that a healthy side can be a total crowd-pleaser and doesn’t have to be a chore. It’s perfect for a weeknight dinner, but also impressive enough for a dinner party. Trust me on this one, you’ll want to add it to your regular rotation.
Savory Brussel Sprouts with Shredded Asiago
Description
Sliced brussels sprouts are sautéed with a smoky spice blend, then steamed until tender. Finished with shredded asiago cheese, this quick and easy side dish is savory and delicious.
Ingredients
Instructions
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Pour olive oil into a small bowl with all the spices, salt and pepper. Stir to combine.
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Place the brussel sprout slices in a large mixing bowl. Pour the olive oil spice mixture over the brussel sprouts and stir gently to combine without breaking up the brussel sprout layers.
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Place a pan on the stove on medium-high heat. Drip a few drops water on the pan. When the water sizzles, add the brussel sprout mixture. Saute for 2 minutes.
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When the brussel sprouts are lightly braised or browned, add the water. Bring water to boiling and stir occasionally, making sure large pieces are touching the pan. (Do not put a lid on the pan. The water needs to evaporate.)
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Cook for 6 minutes or until brussel sprouts are tender to the bite. If the brussel sprouts start to burn, lower the heat.
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When the brussel sprouts are tender, remove the pan from the stove. Sprinkle asiago cheese on top and let set until the cheese is melted.
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Serve warm. Top with additional cheese if desired
