Monday, January 16, 2012

Crispy Brussels Sprouts

1 lb brussels sprouts, trimmed and quartered
3 Tablespoon grapeseed oil
3 Tablespoon balsamic vinegar
4 cloves garlic, thinly sliced
A fistful of sliced almonds
salt and fresh ground pepper, to taste
1/4 cup freshly shredded Parmesan or Pecorino-Romano cheese


Preheat oven to 380 degrees F. 
Blend oil and vinegar. 
Place the quartered brussels sprouts on a heavy rimmed baking sheet.
Add garlic, drizzle with oil mixture, and add salt and pepper to taste. 
Add sliced almonds.
Mix everything with your hands to coat everything, then spread them out in an even layer.
Roast for 15-20 minutes, stirring every 8-10 minutes to cook evenly. When brussels sprouts and nuts are as dark and crispy as you want them, remove the pan from the oven and let them sit for 5 minutes or so to slightly cool off. 
Sprinkle with cheese.

No comments: