Seriously Delicious Brussel Sprouts
by Christina Valagao
Long gone are the days of boiled or steamed Brussels sprouts. These umami-packed sprouts will have you going for seconds!
Ingredients:
- 4 cups Brussel sprouts, trimmed and cut in thirds or halves
- 3 large garlic cloves, minced
- Juice of 1 lemon and zest of half
- ½ cup grated Parmesan
- ½ cup grated Pecorino
- 1 tsp chili flakes
- 4 tbsp extra virgin olive oil
- 1-2 tbsp sherry vinegar
- Salt and pepper to taste
Method:
Crispy Cheese:
1. Preheat oven to 400 degrees.
2. Line a baking sheet with a Silpat or silicone mat and sprinkle grated Pecorino and Parmesan mixture in a round or rectangular shape on the mat. Place in oven for 8-10 minutes or until golden brown. Remove and let cool.
3. Crumble the sheet of cheese so it is broken and in bite size pieces. Leave a few larger pieces to top for garnish.
Brussel Sprouts:
1. Preheat oven to 425 degrees. Trim and cut Brussel sprouts into thirds or halves depending on the size, ensure they are cut in even pieces. (Discard the bottom tough part.)
2. Place all the leaves that come off the Brussel in a separate bowl as you slice and set aside.
3. Toss the cut Brussel sprouts in 3 tbsp olive oil, garlic, chili flake, salt, pepper, lemon juice and lemon zest. Place on a nonstick baking sheet in the oven for 10-15 minutes.
4. Toss the remaining leaves you set aside with remaining 1 tbsp olive oil, salt, and pepper until lightly coated.
5. Once your sprouts are looking nicely browned, remove from oven and add the separated leaves that you set aside to the pan and put back in the oven for 5-7 minutes.
6. You want your sprouts to be dark brown and crispy. The leaves should be almost like a potato chip consistency. Once the sprouts are done, remove from oven and toss with sherry vinegar.
To serve, toss in the crispy cheese and add to your serving bowl. Garnish with the reserved larger pieces of cheese and enjoy.
Serves 3-4 as a side
Copyright (c) Christina Valagao 11/2021
1. Preheat oven to 400 degrees.
2. Line a baking sheet with a Silpat or silicone mat and sprinkle grated Pecorino and Parmesan mixture in a round or rectangular shape on the mat. Place in oven for 8-10 minutes or until golden brown. Remove and let cool.
3. Crumble the sheet of cheese so it is broken and in bite size pieces. Leave a few larger pieces to top for garnish.
Brussel Sprouts:
1. Preheat oven to 425 degrees. Trim and cut Brussel sprouts into thirds or halves depending on the size, ensure they are cut in even pieces. (Discard the bottom tough part.)
2. Place all the leaves that come off the Brussel in a separate bowl as you slice and set aside.
3. Toss the cut Brussel sprouts in 3 tbsp olive oil, garlic, chili flake, salt, pepper, lemon juice and lemon zest. Place on a nonstick baking sheet in the oven for 10-15 minutes.
4. Toss the remaining leaves you set aside with remaining 1 tbsp olive oil, salt, and pepper until lightly coated.
5. Once your sprouts are looking nicely browned, remove from oven and add the separated leaves that you set aside to the pan and put back in the oven for 5-7 minutes.
6. You want your sprouts to be dark brown and crispy. The leaves should be almost like a potato chip consistency. Once the sprouts are done, remove from oven and toss with sherry vinegar.
To serve, toss in the crispy cheese and add to your serving bowl. Garnish with the reserved larger pieces of cheese and enjoy.
Serves 3-4 as a side
Copyright (c) Christina Valagao 11/2021
