Sauteed Brussels Sprouts - Garlic Parmesan Variation

As you well know, I'm on a quest to find new ways to enjoy Brussels Sprouts. Not that we don't enjoy our roasted ones, but we would like some variation. So I was thrilled when the March 2011 Cooking Light had as their side dish of the month: Sauteed Brussels Sprouts with Bacon. Unfortunately, we have no bacon in the house, but do have tasty Brussels Sprouts ready to be cooked. So we made one of their three variations - the Garlic and Pecorino (although we used Parm as that is what we have) Variation.

 
We had it with a lovely cut of steak and a baked sweet potato. Success. We both enjoyed it enough to make it again. Here is the recipe as we made it:

• 1 t. EVOO
• 1 C. chopped onion
• 6 sliced cloves garlic
• 1/3 C. broth
• 1 lb. Brussels sprouts, trimmed and halved
• 1/4 t. black pepper
• 1/8 t. salt
• 2 T. Parmesan cheese

Heat a large skillet over medium high heat. Add EVOO, onion, and garlic. Saute 3 minutes. Add sprouts and broth, bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Finish with salt and pepper, then top with cheese.

Yield: 4 (tasty) servings.