Even people who don’t like Brussels sprouts are attracted to it. Sweet and salty are the opposites of bitter, making Brussels sprouts with balsamic dressing and Parmesan cheese a great combination. The Brussels sprouts have a crispy cheese coating that leaves you wanting more.
Side dish for 2 people
500 g Brussels sprouts
2 tbsp Parmesan cheese (powder) *
1 tbsp breadcrumbs
Salt and pepper
Handful of basil (optional)
25 g pistachio or hazelnuts (optional)
*You can also get the cheaper one
brother Grano Padano.
This is how you make it:
Preheat the oven to 180 degrees. Wash the Brussels sprouts and cut away any ugly spots. Finely chop 3 Brussels sprouts and save for later. Then cut large Brussels sprouts in half.
Then place the vegetables, except the finely chopped Brussels sprouts, in a bowl and sprinkle with olive oil. Mix in the breadcrumbs and cheese and season with salt and pepper. Make sure the Brussels sprouts are all well covered. Roast the vegetables on a baking tray in the oven for 20 minutes. Stir again after 15 minutes.
Garnish the roasted Brussels sprouts with finely chopped Brussels sprouts, basil, pistachios and a squeeze of balsamic dressing.
Enjoy your meal!