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.
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