Sunday, April 10, 2011

Shredded and Roasted Brussels Sprouts with Almonds and Parmesan

I've made several Brussels Sprout recipes this winter, and when I saw this one I thought it would be another good one.  I think I may have liked this one the best so far, but probably because it includes Parmesan cheese and everything is better with Parmesan Cheese! 

Shredded and Roasted Brussels Sprouts with Almonds and Parmesan
From: Kalyns Kitchen

1 lb brussels sprouts
1 1/2 Tbsp Olive Oil
1 tsp balsamic vinegar
salt and fresh ground black pepper to taste
1-2 Tbsp coarsely grated Parmesan cheese
1-2 Tbsp toasted slivered almonds (toasted if desired)

1. Preheat oven to 400 degrees. Trim stem end from brussels sprouts, then cut them crosswise into thin strips about 3/8 inch wide. Place in a bowl.  Whisk together the olive oil and balsamic vinegar, then toss the brussels sprouts with oil-vinegar mixture and season with a generous amount of fresh ground pepper and some salt.

2. Spray pan with cooking spray or cover with aluminum foil and arrange the brussels sprouts on the pan in a single layer.  Roast until the brussels sprouts are nicely browned on the edges and tender, about 25 minutes shaking them every 7-10 minutes.

3. When brussels sprouts are cooked through and browned as much as you'd like, toss the hot sprouts with coarsely grated Parmesan.  Sprinkle almonds over and serve.

1 comment:

Ashley's Cooking Adventures said...

Yes, everything is better with parmesan and the crunch of the almonds sounds perfect!


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