![]() Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast until well browned and tender, about 30 minutes. Preheat the oven to 425° and line a baking sheet with parchment paper. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.Ĭarefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. ![]() Meanwhile, place another rimmed baking sheet in the oven to preheat. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn you should have about 2 cups). I suggest at least a few hours of marinating if possible! If you have time, give the container a stir or shake a few times while it is marinating.Remove the crusts from the bread slices. When we make this dish for Thanksgiving, we do all of this prep the night before and allow it to marinate overnight. Stir again.Ĭover your bowl with a lid or a reusable beeswax wrap, and refrigerate to marinate. We typically use about ¼ to ½ teaspoon of coarse sea salt and ⅛ teaspoon of black pepper. Season with a few shakes of sea salt and black pepper, to taste. Next, drizzle over 4 tablespoons of extra virgin olive oil, 2 to 3 tablespoons of aged balsamic vinegar, and 1 tablespoon of honey (unless you’re using really thick, sweet vinegar). In a mixing bowl, combine the Brussels sprouts, chopped and whole herbs, and cloves of garlic. Peel the garlic gloves, and lightly crush them with the flat side of a wide knife. The flavors still infuse during the marinating process, and you can easily remove the stems later before serving. We prefer to keep the rosemary on the stem since it can be a bit more tough and also stronger in flavor. Next, wash your fresh herbs and finely chop the thyme, oregano, and sage. brown spots), peel those away to compost if they don’t fall off on their own. If there are any damaged-looking outer leaves (e.g. Next, cut all of the larger Brussels sprouts in half – this will probably be most of them. Wash the Brussels sprouts, and then trim off the hard butt end. Step 1: Prepare Brussels Sprouts, Garlic & Herbs ![]() use only about a teaspoon instead of a tablespoon.Īlso note that for optimal flavor, we suggest marinating the Brussels sprouts for several hours or even overnight in the ingredients above before roasting, so plan in advance! *To substitute fresh herbs for dried herbs, reduce the amount by one-third – e.g. Optional: Freshly grated parmesan, romano, asiago, manchego or similar hard cheese.A handful of fresh rosemary, still on the stems.1 Tbsp fresh chopped sage, thyme, and oregano each*.1/4 to 1/2 tsp of sea salt, or to taste.I would scale down to 2 tbsp if using thicker, sweeter balsamic vinegars – and/or skip the honey.) 2-3 Tbsp aged balsamic vinegar (The aged vinegar we used was not a thick syrupy one, so we used 3 tbsp.Step 2 Carefully remove baking sheet from oven. Topping them with freshly grated parmesan cheese brings the roasted Brussels sprouts to a whole other level, though they’re damn good sans-cheese as well! brussels sprouts, trimmed, halved, quartered if large, along with any loose leaves toss to coat. View Recipe 20 of 25 Sauteed Brussels Sprouts This delicious seasonal vegetable becomes sweet and nutty when browned. Combined with fresh herbs and garlic chunks, these roasted Brussels sprouts are downright scrumptious. Whole-Wheat Pasta with Brussels Sprouts and Mushrooms Add shredded Brussels sprouts and meaty mushrooms to your whole-grain pasta for a quick and super nutritious weeknight meal. The process of roasting any vegetable brings out its natural sweetness, and the addition of aged balsamic vinegar and honey gives this recipe a perfect bright pop of flavor. This roasted Brussels sprouts recipe transforms those firm, somewhat bitter little balls into delicious sweet and savory morsels, tender on the inside and lightly crisped on the outside. Read along to learn our favorite way to prepare Brussels sprouts – with this garlic and herb roasted Brussels sprouts recipe! It is the perfect holiday side dish, or just an anytime dish. Those poor little misunderstood, under-appreciated baby cabbages… I think if more people knew how to prepare them, they’d be surprised at how tasty they can actually be! Not to mention that these cruciferous veggies are loaded with vitamins, minerals, fiber, and cancer-fighting antioxidants, making them awesome for your health. Honestly, I feel sorry for Brussels sprouts.
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