Growing up in an Indian household, I had my fair share of vegetables. Okra, cabbage, cauliflower, potatoes and so on would make its way on our plate nightly. You name it and we made it. However, brussel sprouts were never on the weekly rotation. It wasn't until I became an adult, in fact my 30's when I discovered brussel sprouts.
While I have had several preparations such as steamed and pan seared, my favorite by far is oven roasted. The crispy, charred pieces coupled with the caramelized balsamic vinegar give this recipe that feeling of comfort in a bowl. This hearty vegetable can be eaten on its own or paired with other sides for an unforgettable spread at your next family gathering. This recipe is so easy to make that you can have this on your family's plate in about 20-25 min.
How to Select & Trim Brussel Sprouts: I usually purchase about a pound of sprouts at a time. This is the perfect amount for our family and helps me keep my recipe consistent. Of course I use the scale at the grocery store but I wanted to show roughly how much a pound looks like. When selecting brussel sprouts, pick ones that are hardy and green. Avoid yellow or discolored leaves. Trim the bottom stem and cut sprout long ways in half.
Sheet Pan Roasting: Regardless of what you are pan roasting there is one cardinal rule and that is: DO NOT OVER CROWD YOUR PAN! Sorry I didn't mean to yell, but I cannot stress that enough. If your vegetables lay on top of one another then it'll result in steam and condensation. And to get a nice, crisp char you want little touching between each piece. After all, it's all about the char when roasting vegetables.
My absolute favorite part of roasted brussel sprouts is eating the crispy, charred pieces. I seek them out from the pan and add more of the bread crumb and parmesan topping.
Ingredients:
1 lb Brussel Sprouts: Clean, trimmed, halved lengthwise
1/2 Tablespoon of Garlic, minced
1 Tablespoon Olive Oil
2 Tablespoons Butter, melted
1 Tablespoon Balsamic Vinegar
1 Tablespoon Balsamic Vinegar (Optional to sprinkle over prior to roasting)
1/4 Cup Bread Crumbs
1/4 Cup Parmesan Cheese
Salt and Pepper to taste
Method:
Preheat oven to 425 degrees.
In a mixing bowl, combine Garlic, Oil, Butter and Balsamic vinegar.
Toss Brussel Sprouts in the mixture and coat evenly.
Add in half the amount of bread crumbs and cheese reserving the rest for the sheet pan. Coat evenly again.
Transfer Brussel Sprouts over to a sheet pan and place in a single layer. Do not place sprouts on top of each other as that may prevent them from getting a nice char.
Drizzle extra balsamic vinegar over the sheet pan. Sprinkle the rest of the bread crumbs and cheese. (This step is optional)
Sprinkle sea salt & cracked black pepper over the sheet pan. Place sheet pan in oven and roast for about 20-25 min. Check on sprouts half way through and flip over each one to ensure an even char.
Place roasted brussel sprouts in a serving bowl and serve immediately. You can also serve it with brown rice and tofu to make a complete meal.
Tee Tip: Brussel Sprouts make a great addition to your weekly meal prep lunch or dinners. Simply add over brown rice and some tofu for a complete meal.
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And remember: There's always room for one more on Teena's Table!
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