Parmesan Brussels Sprouts
If you’re not comfortable with brussels sprouts, they are small cabbage-like vegetables. When they are roasted in the oven, they get this crunchy and charred exterior that is so delightful. I usually obtain a meal out of this stove roasted brussels sprouts. They are so great, and I am trusting even the brussels sprouts racists will end up like these. It was my first year cooking Christmas supper for the group, and I just believed in imaginative vegetables I could own! Turned out fabulous and everyone liked them and have been preparing them ever since. Goes well with everything. Frisco isn’t just a pleasant word to say it’s also what it’s said when finely grated cheese is cooked, melted, and cooked into a little web of toasty, cheesy crunchiness. You can make frico crackers for your tomato soup, salad, or appetizer meal or you can melt cheese over roasting vegetables for a frico-dressed side dish.
That’s precisely what’s occurring here. Halfway through baking Brussels sprouts how you ordinarily would high heat and on a preheated baking sheet for precise caramelization, and with just olive oil, salt, and pepper you’ll shower the pan with a whole cup of Parmesan cheese. After 10 minutes in the oven, that collection of simple elements just got a whole lot more interesting. For cacio e Pepe Brussels sprouts, add plenty of coarsely ground black pepper to the Brussels sprouts. Even though this is not a common oven-roasted sprouts ingredients as we start the cooking method in a pan first, we close them off in the oven to let the cheese to melt into the sauce and create a golden top.
INGREDIENTS
- One tablespoon butter
- Two chopped cloves garlic
- One tablespoon butter
- 6 trimmed and halved Brussels sprouts
- One tablespoon butter
- Two tablespoons shredded Parmesan cheese
- salt and ground black pepper
INSTRUCTIONS
- Melt butter and add garlic, butter and Brussels sprouts cook for 4-6 minutes
- Add butter & cook for another 3mins
- Sprinkle parmesan cheese, salt, black pepper.
Have a good day
