Crispy Brussels Sprouts
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
Brussels sprouts are like the odd child in the cabbage family. Tiny buds the size of a thimble, a robust, almost garlicky flavor, and a bright green color—these are all distinct features with no resemblance to other cabbages. Mini cabbages can be boiled, but they are best roasted: the dense structure of the leaves prevents them, even when blanched, from soaking up water, and each bud develops a delicious brown crust in the pan. Moreover, they remain crispy when fried, and this flavor can easily be enhanced by adding breadcrumbs. A Parmesan crust adds the finishing touch to this simple yet cohesive dish. Crispy Brussels sprouts are delightful on their own or as a complement to any meat or poultry, and they are simply perfect with roasted duck breast.
Ingredients
- Brussels Sprouts - 17.6 oz
- White bread - 2.5 oz
- Parmesan Cheese - 2.5 oz
- Garlic - 3 cloves
- Chili Flakes - a pinch
- Salt - 0.1 oz
- Olive Oil - 2 fl oz
Step by Step guide
Step 1
Cut the bread into small pieces, including the crusts.
Step 2
Place the bread on a baking sheet and drizzle with olive oil.
Step 3
Bake the bread in a preheated oven at 392°F until golden brown. This will take 10 to 15 minutes.
Step 4
Blend the finished croutons in a blender until they become crumbs.
Step 5
Cut the Brussels sprouts in half.
Step 6
In a large bowl, combine the cabbage and the garlic that has been pressed.
Step 7
Add breadcrumbs, grated Parmesan cheese, and chili flakes.
Step 8
Season with salt and pepper.
Step 9
Pour in the olive oil and mix with your hands to ensure the bread crumbs and Parmesan are evenly distributed throughout the cabbage.
Step 10
Arrange the cabbage on a baking sheet and roast at 392°F for 20–25 minutes.
Step 11
Serve hot.
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