Baked Brussels Sprouts
NeedTaste |I improvised this recipe to use up the smaller Brussels sprouts I snapped off from a full stalk I purchased. The nutty crunch and subtle citrus flavors complement the caramelized sprouts well. I will definitely make this again . These Brussels sprouts have a buttery nuttiness which is only enhanced by the lemon zest and sprinkling of fresh Parmesan. If you're looking for an easy Brussels sprouts recipe definitely give this one a try. It will be a delicious addition to any dinner table.
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INGREDIENTS :
1 pound(s) small Brussels sprouts
4 tablespoon(s) butter
1 teaspoon(s) apple cider vinegar
- kosher salt
- freshly-ground black pepper
1/2 cup(s) toasted pecan pieces
1/2 cup(s) freshly grated Parmesan cheese
- zest of 1 organic lemon
4 tablespoon(s) butter
1 teaspoon(s) apple cider vinegar
- kosher salt
- freshly-ground black pepper
1/2 cup(s) toasted pecan pieces
1/2 cup(s) freshly grated Parmesan cheese
- zest of 1 organic lemon
INSTRUCTIONS :
Preheat oven to 350u00b0F 175u00b0C. Wash and remove discolored leaves from Brussels sprouts and tough bases if present. rain and pat dry. elt butter in a cast-iron Dutch oven on stovetop. Extinguish flame as soon as butter has melted. dd Brussels sprouts to Dutch oven. Sprinkle with apple cider vinegar. alt liberally and add freshly ground black pepper to taste. Toss with a spatula to coat. ove Dutch oven uncovered to preheated oven. Bake for 20 minutes. Toss to coat again and add pecan pieces. ake for another 10 minutes. Toss again and add the Parmesan and lemon zest. ake an additional 5 minutes. Stir and serve hot.