Baked Brussels sprouts: the recipe for crunchy and tasty – Tale Of Travels

I Brussels sprouts I am a outline delicious and simple, ideal for those who love this vegetable, halfway between cabbage and savoy cabbage, and perfect to accompany dishes of meat, weight e Egg.

For the knowledge crisp and tasty, just follow a few steps: blanch the sprouts, season them with oil, salt and pepper, place them on a baking sheet covered with parchment paper, crush them with the bottom of a glass and sprinkle them with grated parmesan cheese. Finally, we cook and serve.

To make them more lightwe chose not to use butter and replaced it with extra virgin olive oil.

To flavor them, you can season this side dish with paprika dolce, spices to taste and herbs. Finally, you can also add some Mozzarella or of the Bechamel before cooking them: thus, they will be richer and more greedy. If, on the other hand, you prefer a easier preparation, you can only season them with butter, salt and pepper.

How to Bake Brussels Sprouts

Bring plenty of water to a boil in a saucepan and boil the Brussels sprouts for 15 minutes, until tender. 1. Season with salt, pepper and extra virgin olive oil 2. Spread the sprouts on a baking sheet lined with parchment paper 3.

Crush them with the bottom of a glass 4sprinkle them with grated parmesan 5 and bake at 200°C for 15 minutes. Serve and enjoy the Brussels sprouts in the oven 6.

storage

Baked Brussels sprouts can be stored in the refrigerator by Three days maximum, closed in an airtight container or covered with cling film.