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Brussel Sprouts with Parmesan and Garlic
The trick with Brussels Sprouts is to not over cook them. An over cooked sprout can leave an unpleasant taste in your mouth so it’s best to steam or boil until just tender, 6 to 7 minutes should be enough. Once cooked, dress with a little olive oil, crushed garlic and grated parmesan. A recipe guaranteed to turn the most ardent sprout hater into a lover, unless of course they’re really not a fan of garlic and cheese.