Author Notes: Oven-roasted Brussels sprouts sounded good, but it was too hot to turn the oven on. A few potatoes thrown in made sense so I could have a complete side made in one pan. Using a potato peeler to scrape in some large shards of Parmesan was a trick I’d often used with sauteed baby broccoli; the cheese browns and crisps up to create another texture (like chips) next to the tender brussel sprouts. And, why not onions?! —Alyce Morgan
tablespoons olive oil
Brussels sprouts, trimmed
red potatoes, unpeeled; whole if small, cut in 1/2 or 1/4s otherwise
large onion, peeled, and cut into eighths
kosher salt, freshly ground pepper, and crushed red pepper
cup Shards of Parmesan cheese, grated with vegetable peeler or knife
- Heat oil over medium heat in a 12″ skillet and add brussel sprouts, potatoes, and onions. Sprinkle generously with salt and pepper. Add just a pinch of crushed red pepper. Let cook for about 10 minutes until beginning to brown; stir occasionally. Add Parmesan shards and turn heat down to low. Continue to cook until vegetables are tender and cheese is crispy; some of it will be almost like chips. This could take another twenty minutes or so. Taste and re-season if necessary. Serve hot, at room temperature, or cold as leftovers.