The holidays are approaching, and with them the inevitable Christmas dinner, made of love, colors, gifts and above all lots and lots of food!
In most homes, along with the main course (whether meat or fish), side dishes of all types and origins are brought to the table: roasted potatoes, carrots, onions, broccoli and, often, the controversial Brussels sprouts.
Children, let's face it, almost never like them, and in fact, boiled Brussels sprouts don't taste very good, don't look appealing and don't smell very inviting!
Don't betray traditions, improve them! This year bring to the table Brussels sprouts Parmesan style: crispy, inviting to the eye, juicy and, above all... delicious!
This year Christmas dinner and lunch will have a new star of the show: you just have to try it to believe!
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for 4 servings
Clean the Brussel Sprouts, removing the outer leaves and trimming the base. With a small sharp knife, cut a cross on the topmof the sprout.
Blanch Brussels sprouts for 10 minutes in a saucepan of boiling salted water, then drain. Melt 30 grams of butter in a large frying pan and add the garlic.
Add the sprouts and cook for 5 minutes.
Transfer the Brussel Sprouts to a buttered baking dish and sprinkle with the remaining butter and the grated Parmesan cheese. Finish with freshly ground pepper.
Bake the Brussels sprouts in a preheated oven at 200°C (390°F) for 20 minutes. Remove the Brussels sprouts from the oven, let them rest for 5 minutes and serve.
Try it with...