Happy Holidays, everyone! I’m sure you’re getting ready to settle in for good times with family and friends, so today I’ll skip the chatter and just present you with a recipe for easy holiday appetizers that are as delicious as they are elegant. Extra bonus: they’re ready in 10 minutes!
Grated Parmesan cheese
Dash of nutmeg
Brussels sprouts, ends trimmed and the first layer of outer leaves stripped away and discarded
Pat of butter, preferably from grass-fed cows (Kerrygold and Organic Valley are good choices)
Pour some Parmesan into a flat-bottomed bowl or a large plate. (I used about 1/4 cup cheese for 12 sprouts.) Sprinkle on a dash of nutmeg and mix the nutmeg into the cheese with your fingertips. Make sure you have a stack of toothpicks close at hand.
Simmer the sprouts in gently boiling water for 8 minutes, then immediately drain and set aside. Place the pat of butter in the still-warm pot to melt the butter. Tip the drained sprouts back into the buttery pan, swirl them to coat, and stick a toothpick in each sprout.
Roll each sprout in the spiced cheese. As you roll them, you might want to put them on pretty serving trays or place groups of them on small plates. You can make these a few hours ahead of time if you’d like – your savory truffles will be scrumptious served warm or cold.