Crispy Brussel Sprouts with Parmesan (for people who don’t like sprouts)
Crispy roasted Brussels Sprout shavings roasted with parmesan IS the sides of dreams! AND made with only 3 ingredients (I don’t count salt & pepper).
Okay I’ll come clean, I don’t like Brussels sprouts that much, its really a ‘take it or leave it’ veggie for me. I do eat them because I know they are so good for us.
Why we should eat them:
- ANTI-INFLAMMATORY:They are a cruciferous veggie, part of the Brassica family (aka health royalty) and the reason they are all the rage is because of two compounds namely glucosinolates and sulforaphane – basically anti-inflammatory properties that help reduce inflammation.
- FIBRE:In one cup (about 88 grams) cooked Brussels sprouts, there is approximately 3.3 grams fiber.
- ANTIOXIDANTS:Brussels sprouts contain antioxidants such as vitamin C and flavonoids (antioxidant), which help neutralise harmful free radicals (harmful molecules) in the body and may reduce the risk of chronic diseases like heart disease and certain cancers.
The trouble with Brussel sprouts are that they are not great boiled – they are never really soft enough to be enjoyed and when they are soft, its normally too soft and then they taste like bad breath (they do!).
SO I decided to shave them, yup! Cutting them finely so they won’t need to cook that long. I also decided to keep them away from water and rather roast them in lovely olive oil, salt and pepper and the pièce de résistance is umami rich parmesan.
Did you know that most Italian parmesan are made using animal rennet (details best not to know) so if you are a vegetarian do look for versions made with microbial rennet (veg based).
I do like to source locally and here in South Africa we have some fantastic artisanal micro dairies produces delicious cheese. I do find SA cheeses lack the maturity (read smelly) that you find in Europe but I do love the parmesan style cheese from Gays Dairy in Prince Albert, you can find it at Olive Branch Deli or Wild Organics (the grated version is delicious).
In this recipe I made a little side or topping to go with a soup I made, which I think might possible be the healthiest soup (but still delicious) I have ever made.
So do yourself a favour and double, no actually, triple the recipe! You will thank yourself later.
Crispy Brussel Sprouts with Parmesan (for people who don’t like sprouts)
Ingredients
- 3 cups Brussels sprouts finely sliced
- 1/2 cup parmesan freshly grated
- extra virgin olive oil
- salt & pepper
Instructions
- Preheat the oven to 220c and line a baking tray with baking paper
- Add the sprouts and drizzle a generous amount of olive oil over them, season with salt & pepper and roast in the oven turning occasionally. TIP: don’t faff around with opening the oven door too much as you will lower the temperature of the oven and we really need it to stay nice and hot to roast.
- The sprouts are ready when some are caramelising, you hear a good sizzle and it all looks delicious!
