Roasted shaved Brussels sprouts
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 252, total fat 16 G., saturated fats 6 G., proteins 12 G., carbohydrates 19 G., fiber 7 G., cholesterol 30 mg, sodium 497 mg, sugar 8 G.
Calories 252, total fat 16 G., saturated fats 6 G., proteins 12 G., carbohydrates 19 G., fiber 7 G., cholesterol 30 mg, sodium 497 mg, sugar 8 G.
Before roasting Brussels sprouts, crush each head with a meat mallet (or a glass). This will increase the surface area of the sprouts, resulting in crispier texture. Mix them with grated cheese and smoked paprika, and they'll be even more delicious after roasting.
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:
- 700 g Brussels sprouts, trimmed
- 1 cup finely grated Manchego cheese (about 110 g)
- 2 tablespoons extra-virgin olive oil
- 1.5 tsp smoked paprika
- 6 large cloves garlic, crushed and peeled
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Cooking the dish according to the recipe:
- Preheat oven to 220°C with a baking sheet on the bottom rack.
- Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook until tender, about 10-12 minutes. Drain the sprouts in a colander and cool under cold running water. Pat dry with kitchen towels.
- Flatten each cabbage with a meat mallet. Transfer to a large bowl and toss with 1/2 teaspoon Manchego cheese, olive oil, smoked paprika, garlic, and 1 teaspoon salt. Place on a preheated baking sheet and bake until crispy on the bottom, 13-15 minutes.
- Turn the Brussels sprouts over and sprinkle with the remaining 1/2 cup Manchego. Bake until the tops are golden brown and crisp, another 13-15 minutes.
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