1/2 pound Brussels sprouts (about 2 cups)
1 cup seasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper
1/2 cup olive oil
Bring 2 cups of water to a boil in a large skillet. Add the Brussels sprouts and a large pinch of salt; cook until bright green and just tender-crisp, 5 to 7 minutes depending on size. Drain; briefly rinse under cold water to stop the cooking. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the Brussels sprouts; cook, stirring occasionally, until they begin to brown, 10 to 12 minutes. Add the bread crumbs and slowly roll the sprouts around until they are completely covered. Continue cooking until the bread crumbs are brown, 3 to 4 minutes. Using a slotted spoon, transfer the sprouts to a serving platter and immediately sprinkle with Parmesan. Season with salt and pepper to taste. Serve immediately. Serves 2 to 4.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)