I'm Back...with more brussel sprouts

I never really ate brussel sprouts. There wasn't a bad experience to point to, they just weren't something we ate. Well, until recently. 

Here is another simple take, first roasting them then finishing in the pan and topping with some Parmigiano.

Brussel Sprouts with Parmigiano

Brussel sprouts 

oil 

salt an pepper

Parmigiano Reggiano

Trim the brussel sprouts of any brown leaves. Toss with oil and season with salt and pepper. Roast in 450 oven for about 20 minutes until they begin to soften.

Heat a cast iron pan, and coat with oil. Add the par-cooked sprouts and cook over high heat for about 5 minutes.

Turn once and sprinkle generously with cheese. Turn again and remove from heat after cheese melts, but before it burns. Season with salt and pepper.