1 c. Brussels sprouts
1/4 c. Cookwell and Company Cracked Pepper Vinaigrette
1/4 c. parmesan cheese
2 Tbsp. Ottavio Olive Oil
Toss the sprouts in half of the vinaigrette. Place a skillet over medium heat and the oil. Then add water – enough for a bout 1 inch up the side of the pan. Cover and bring water to a simmer.
Add sprouts and cover immediately,leaving the lid barely cracked. Cook until all the water has evaporated.
The sprouts will start to brown. Once the sprouts are golden brown remove from the pan. Toss in remaining vinaigrette and cheese.
No Nutritional Information Available