Brussels sprouts sautéed with onions and black pepper and a generous amount of freshly grated parmesan. Easy recipe. Great as a weeknight side dish or served at Thanksgiving and Christmas.
Cook the Onion. In a large skillet heat oil over medium-high heat until the oil shimmers but does not smoke. Add the onions and cook until soft, stirring frequently.
Cook the Brussels Sprouts. Add the Brussels sprouts to the pan and cook, without stirring, until the Brussels sprouts are bright green and begin to turn light brown in spots, about five minutes. During this time, check the pan. If the onions look like they’re burning, stir gently.
Deglaze the Pan. Add the water to the pan and scrape the bottom of the pan with a wooden spoon, loosening any stuck on pieces of onion.
Cook until Tender. Cover the pan and reduce heat to low. Cook until tender, about 10 minutes.
Toss with cheese and pepper. Turn off heat. Add the parmesan cheese and back pepper, stir to combine. Add red pepper flakes, if desired. Serve warm.