Friday, July 06, 2007

Shredded Parmesan Brussel Sprouts

This won't be going in our book and my quest for easy delicious brussel sprouts will continue. I wish I had time to make Cheesy Gratin of Brussel Sprouts often but I rarely have hours for a side dish. This was definitely different but there was nothing to cover the natural bitterness of the sprouts.
1 pound brussels sprouts, trimmed
3 Tablespoons extra-virgin olive oil
salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 425°. In a food processor fitted with a slicing blade, coarsely shred the brussels sprouts.
In 9X12 casserole dish, toss the brussels sprouts with the olive oil, season with salt and pepper and spread in an even layer.
Roast in the oven for 20 minutes, until the brussels sprouts are tender and browned in spots; rotate the pan and stir the brussels sprouts halfway through roasting.
Sprinkle with the Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted. Transfer the brussels sprouts to a bowl and serve.
MAKE AHEAD The brussels sprouts can be baked up to 2 hours ahead; rewarm them before serving.


Anonymous said...

*runs from room screaming*

Brie said...

LOL!! I can't say I blame you...