What used to be an unusual and under-appreciated addition to the dinner table, has slowly crept its way into the mainstream, if not trendy, culinary scene. Brussels sprouts are dense and chewy with a distinct flavor and consistency, but in the right hands, they blossom into a show-stopping savory side dish. Chefs of Eastern descent have embraced the Brussels sprout for centuries, while recent veggie trends have inspired local chefs to experiment with these mini heads of cabbage. While tossed in sesame and soy is a typical presentation, this variety presents the Brussels sprouts as a warm and hearty dish, baked with Parmesan cheese and breadcrumbs until slightly crispy and golden brown. Enjoy a large serving on its own or serve as a side to any meat or Italian main.
Serves two
Place the Brussels sprouts in a bowl and stir in the parmesan cheese and breadcrumbs.
Season with salt and pepper to taste, chili flakes, garlic powder and drizzle the olive oil.
Mix everything until combined and transfer the mixture to a baking pan lined with a piece of parchment paper.
Bake in an already heated oven at 350 F or 180 C degrees for about 20 minutes, or until crispy and golden brown in color.
Ingredients
Directions
Place the Brussels sprouts in a bowl and stir in the parmesan cheese and breadcrumbs.
Season with salt and pepper to taste, chili flakes, garlic powder and drizzle the olive oil.
Mix everything until combined and transfer the mixture to a baking pan lined with a piece of parchment paper.
Bake in an already heated oven at 350 F or 180 C degrees for about 20 minutes, or until crispy and golden brown in color.
