Let’s Cook! Roasted Shaved Brussels Sprouts with Parmesan

Roasted Shaved Brussels Sprouts with Parmesan

Over the past couple of years I’ve really grown to love Brussels Sprouts, especially when roasted… and since they are uber-healthy little things, it all works out nicely!

Many people claim not to care for them, but I think most have only had them boiled or otherwise cooked to death and with that over-done cabbagey smell that can come out when not prepared properly (and a quick roast is the way to go).

I came across this recipe in The Leafy Greens Cookbook by Kathryn Anible (and in Full Disclosure, I was given a review copy of this book gratis) and it looked to be worth trying, so well, I did… and since the first try, I’ve already made it a couple more times, and as always, I’ve monkeyed around with it a bit, so here’s my version… now Let’s Cook!

Roasted Shaved Brussels Sprouts with Parmesan

Ingredients

1 Lb  Brussels Sprouts

1/4 Cup, plus 1 Tbl  Olive Oil

1 Tsp  Dijon Mustard (I used a grainy-type, an extra bit of mustard won’t hurt anything if you like)

1/4 Cup  Grated Parmesan Cheese

Salt and Pepper to taste

Procedure

Clothed Brussels Sprouts

Preheat oven to 425 degrees while you prep the sprouts. Trim the root ends of the Brussels sprouts and peel away the darker outer layers, if you come across any bad parts just trim away.

Naked Brussels Sprouts

Cut the sprouts in half and slice very thinly (or use a mandoline if you have and prefer).

Slice, slice, baby…

Toss the slices with 1/4 cup of the olive oil. Take a baking sheet big enough to hold all the sprouts in a thin layer and spread the slices out on the sheet.

Roast for 8 to 10 minutes, stirring half-way through, until tender and beginning to brown around the edges.

While the sprouts roast, mix the remaining 1 tablespoon of oil with the mustard and cheese in a small bowl.

Sprouts looking good…

When the sprouts are just about done, remove from the oven and spoon the pieces into a bit of a mound in the middle and pour the Parmesan cheese mixture over and stir in well. Spread back out into an even layer on the baking sheet.

Adding extra goodness…

Stick back in the oven for a couple of minutes to heat all through – take out give it a few grinds of black pepper and salt to taste (you may not need much, the parm can be a bit salty to begin with)…

After the final roasting…

give a big stir and put into a pretty serving bowl.

Let’s eat!

You could even shave a bit extra Parmesan on top if you really want to pretty it up some more, but I think it looks darn good as it is! Should serve four or more depending on what all else is on the table, and if there is any left over it re-heats in the microwave just fine. This is actually pretty simple to make (especially if you can con someone else to slicing up the sprouts) and takes very little time, so it’s a good recipe even for a weeknight meal.

This makes a great side, heck I think I could just eat this alone and be happy…  if you, or someone you love (or even just like a little bit), thinks they don’t like Brussels Sprouts, please give this a try and let everyone know what you think! Get to like them ’cause I’ve got more sprout recipes to share…

Oh, and just to note, the original recipe doesn’t mix the cheese with the sprouts and puts back into the oven as I have, but dollops each serving with the mixture… try it that way too if you like, it’s good either way.

Back to the kitchen – see you soon!