By Irene Hayton
- ½ pound (250 g) Brussels sprouts (approximately 16 medium)
- 1 teaspoon (5 ml) coconut oil
- 1 teaspoon (5 ml) butter
- ¼ to ½ cup (60 to 125 ml) grated Parmesan, Asiago, or Cheddar cheese
- unprocessed sea salt
Trim the ends and remove any discoloured outer leaves on the Brussels sprouts, then cut each one in half; for large sprouts, cut them in thirds so that they are uniform in size. Place the sprouts in a steamer basket and steam for 4 minutes.
Meanwhile, melt the oil and butter in a medium skillet over medium heat. Add the steamed Brussels sprouts and sauté for 2 to 3 minutes, until tender and lightly browned. Push sprouts into the center of the skillet, sprinkle cheese over top, then cover with a lid until the cheese melts. Alternatively, place skillet under the broiler until cheese is melted. Season to taste with sea salt.
Variation: If you are sensitive to dairy, you can omit the cheese. Place the cooked sprouts in a serving dish and sprinkle with 1 teaspoon (5 ml) fresh lemon juice and sea salt to taste.