Heat 2 tablespoons olive oil in a skillet over medium heat.
Add 4 ounces of Brussels Sprouts (washed and halved).
Add six small to medium size red potatoes (washed and quartered) and one medium onion (peeled and chopped).
Add salt and pepper to taste.
Cook for 10 minutes stirring occasionally.
Add ¼ cup grated Parmesan cheese.
Turn heat to low and cook for an additional 20 minutes.
You can serve this hot, but it’s good cold too.