Roasted Brussels sprouts are a beloved side dish, often featured in both home-cooked meals and gourmet restaurant menus. Originating from Belgium, these mini cabbages are known for their nutty, slightly sweet flavor when roasted. They have gained popularity for their nutritional benefits and versatility in various cuisines. The caramelization that occurs during roasting brings out a delightful depth of flavor, making them a favorite among vegetable enthusiasts.
Servings: Serves 4 people
Appliances/Utensils:
– Roasting pan with rack
– Chef knife
– Cutting Board
– Mixing bowls
Ingredients:
– 1 pound Brussels sprouts
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon balsamic vinegar (optional)
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Trim and halve the Brussels sprouts using a chef knife on a cutting board.
3. In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
4. Spread the Brussels sprouts in a single layer on the roasting pan with rack.
5. Roast in the oven for 20-25 minutes, stirring once halfway through, until the sprouts are crisp on the outside and tender on the inside.
6. Remove from the oven and drizzle with balsamic vinegar, if using. Toss to coat.
7. Sprinkle with Parmesan cheese before serving if desired.
Tips and Suggestions:
– For added flavor, toss the Brussels sprouts with minced garlic before roasting.
– To make this dish vegan, omit the Parmesan cheese or use a plant-based substitute.
– Try adding a sprinkle of red pepper flakes for a spicy kick.
Serving Suggestions:
Serve with roasted chicken, grilled fish, or as part of a vegetarian meal alongside quinoa or rice.
Estimated Time:
– Prep time: 10 minutes
– Cooking time: 25 minutes
– Total time: 35 minutes