The best oven-baked Brussels sprouts recipe
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 285, total fat 19 G., saturated fats 7 G., proteins 9 G., carbohydrates 22 G., fiber 5 G., cholesterol 25 mg, sodium 377 mg, sugar 4 G.
Calories 285, total fat 19 G., saturated fats 7 G., proteins 9 G., carbohydrates 22 G., fiber 5 G., cholesterol 25 mg, sodium 377 mg, sugar 4 G.
Olive oil, salt, and black pepper help Brussels sprouts bring out their flavor when roasted in the oven. For perfect crispiness, place the sprouts cut-side down on a preheated baking sheet, discarding any fallen leaves. Roast them too; they'll be especially crispy. And for a special twist, top the roasted sprouts with a crunchy topping of breadcrumbs and Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 slices of white bread with crust (about 150 g)
- 4 tbsp unsalted butter, melted
- 1/4 tbsp. freshly grated parmesan
- 700 g Brussels sprouts
- 1/4 cup olive oil
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Recipes with similar ingredients: white bread, butter, Parmesan cheese, Brussels sprouts
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Trim the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until the crumbs are the size of peppercorns. You should have about 2 cups of breadcrumbs.
- Transfer to a medium bowl and toss with melted butter, Parmesan, a pinch of salt, and a few grinds of freshly ground black pepper. Place on a rimmed baking sheet. Bake until the crumbs are golden and crisp, tossing once, about 14 minutes. Set aside on a wire rack to cool.
- Meanwhile, place another rimmed baking sheet in the oven to preheat.
- Trim the ends of the Brussels sprouts, remove any tough or damaged outer leaves, and cut each sprout in half lengthwise. In a large bowl, toss the Brussels sprouts with olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Carefully remove the hot baking sheet from the oven and place the Brussels sprouts cut-side down in an even layer. Bake until golden brown and tender, about 30 minutes.
- Transfer the Brussels sprouts to a serving platter and sprinkle with the Parmesan breadcrumbs.
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