GOLDEN-CRUSTED BRUSSELS SPROUTS
Steps:
- Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil). Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
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Naluwenbe Solome
[email protected]These Brussels sprouts are a great side dish for any meal. They're easy to make and always a crowd-pleaser.
sonu write
[email protected]I've made this recipe several times and it's always a hit. The Brussels sprouts are always crispy and flavorful. The sauce is also delicious.
Sheri Baba
[email protected]The recipe was easy to follow and the Brussels sprouts turned out great. They were crispy and flavorful. I would definitely make this recipe again.
Namusoke Saudah1
[email protected]These Brussels sprouts were easy to make and very flavorful. I will definitely be making them again.
ArmandoPosting AX
[email protected]I'm not a big fan of Brussels sprouts, but these were actually really good. The crispy crust and tangy sauce made them very enjoyable.
Hvr1Ben
[email protected]I roasted the Brussels sprouts for a little longer than the recipe called for, and they were perfectly crispy. The sauce was also very tasty.
kwikiriza Ronald
[email protected]These golden-crusted Brussels sprouts were a delicious and healthy side dish. The balsamic vinegar and Dijon mustard sauce was a great complement to the sprouts.
Caitlin May
[email protected]I followed the recipe exactly and my Brussels sprouts turned out great. They were crispy on the outside and tender on the inside. The sauce was also very flavorful.
Harper Hall
[email protected]Wow, these Brussels sprouts are amazing! The crispy crust and tender interior are a perfect combination. The balsamic vinegar and Dijon mustard sauce is also delicious.
Antonio Corlito
[email protected]I made these for dinner last night and they were a hit! My husband and kids loved them. The sprouts were roasted to perfection and the sauce was delicious.
Robert Peterson sr
[email protected]These roasted Brussels sprouts were fantastic! They had a crispy crust and were perfectly tender on the inside. I loved the flavor of the balsamic vinegar and Dijon mustard.