Parboil the brussels sprouts. Heat three tablespoons of olive oil in a frying pan until hot. Put sprouts in pan and cook until lightly brown. Before removing from pan, lightly sprinkle with bread crumbs and grated Parmesan cheese and stir.
The cooking of the Brussels sprout is also the subject of much debate. Brussels sprouts release sulfur compounds when they are overcooked. Otherwise, the unpleasant smell is avoided and the vegetable possesses a delicious, delicate nutty flavour. Many consider that the best flavour is only developed in mid to late winter, after the plants have been exposed to some frost. Commonly the base is 'crossed' with a knife under the belief that this will lead to more even cooking. Others believe that this crossing procedure leads to a leaching of flavours and that it should be avoided.