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Roasted Balsamic Parmesan Brussels Sprouts

Brussels Sprouts “peak” season begins in September! This is one of my favorites, roasted brussels sprouts. Roasting brings out a rich flavor because of the caramelization that occurs. You can roast them whole, but I slice them, which means a shorter cook time and more surface area which browns. The flavors of this dish include balsamic vinegar and parmesan. I’ve also found that adding acidic freshly-squeezed lemon juice really brightens this dish.

This Cooking Light article offers some great information about sprouts. I want to include these helpful snippets, because I learned something…

Don’t overcook sprouts or they’ll taste of sulfur. Their color should remain intense with browned edges. Olive-drab sprouts are overcooked.

When selecting sprouts, “look for small, firm sprouts with compact, bright-green heads―the smaller the head, the sweeter the taste. Avoid soft, wilted, puffy, or dull-colored heads, as well as those with loose or yellowish leaves. Try to choose sprouts of similar size so they’ll cook evenly.”

Health benefits: Like other cruciferous vegetables, Brussels sprouts are full of phytonutrients (natural plant compounds), which may help protect against cancer. They’re also a good source of: Vitamins A and C (one half cup of sprouts provides more than 80% of the recommended daily amount of vitamin C), Potassium, Iron, Fiber.

Roasted Balsamic Parmesan Brussels Sprouts

Ingredients

4-6 cups brussels sprouts, thinly sliced
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
crushed black pepper
1/2 cup Parmasean cheese (or more to taste)
1-2 tablespoons freshly squeezed lemon juice (optional)

Directions

Cut off the brown ends of the Brussels sprouts and pull off any discolored outer leaves. Thinly slice sprouts (3-6 slices per sprout, depending on size). Rinse sliced sprouts in a colander, draining out as much water as possible.

Preheat oven to 425 degrees.

Prepare a jelly roll pan (15 ½ by 10 ½ inches) or a rimmed baking sheet. Pour oil, vinegar, salt and pepper in pan and mix to incorporate. Pour sprouts on pan and stir to coat. Roast for 12-15 minutes. Remove the pan every five minutes to stir sprouts.

Remove from oven and transfer to a serving bowl. Sprinkle with more kosher salt, Parmasean cheese and lemon juice. Toss to coat and serve.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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