Active Time:20 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:35 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Photography / Brie Passano, Styling / Sammy Mila / Holly Raibikis
Cook Mode(Keep screen awake)Ingredients1 ½poundsmedium Brussels sprouts, trimmed2tablespoonsextra-virgin olive oil¼teaspoonsalt¼teaspoonground pepper2tablespoonsgrated Parmesan cheese1tablespoonbalsamic vinegar
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsmedium Brussels sprouts, trimmed
2tablespoonsextra-virgin olive oil
¼teaspoonsalt
¼teaspoonground pepper
2tablespoonsgrated Parmesan cheese
1tablespoonbalsamic vinegar
DirectionsPreheat oven to 425°F. Fill a large bowl with ice water.Bring a large saucepan of water to a boil. Add Brussels sprouts, reduce heat to maintain a lively simmer and cook until just tender when pierced with a paring knife, about 8 minutes. Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle, then transfer to a clean dish towel and pat dry.Spread the sprouts on a large rimmed baking sheet. Flatten them with the bottom of a mason jar or sturdy glass. Drizzle with oil and sprinkle with salt and pepper. Gently toss to coat. Sprinkle Parmesan evenly over the sprouts. Roast until the Parmesan has melted and started to brown, 5 to 7 minutes. Remove from oven and drizzle with vinegar.Photography / Brie Passano, Styling / Sammy Mila / Holly RaibikisOriginally appeared: EatingWell.com, December 2021; updated December 2022
Directions
Preheat oven to 425°F. Fill a large bowl with ice water.Bring a large saucepan of water to a boil. Add Brussels sprouts, reduce heat to maintain a lively simmer and cook until just tender when pierced with a paring knife, about 8 minutes. Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle, then transfer to a clean dish towel and pat dry.Spread the sprouts on a large rimmed baking sheet. Flatten them with the bottom of a mason jar or sturdy glass. Drizzle with oil and sprinkle with salt and pepper. Gently toss to coat. Sprinkle Parmesan evenly over the sprouts. Roast until the Parmesan has melted and started to brown, 5 to 7 minutes. Remove from oven and drizzle with vinegar.Photography / Brie Passano, Styling / Sammy Mila / Holly Raibikis
Preheat oven to 425°F. Fill a large bowl with ice water.
Bring a large saucepan of water to a boil. Add Brussels sprouts, reduce heat to maintain a lively simmer and cook until just tender when pierced with a paring knife, about 8 minutes. Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle, then transfer to a clean dish towel and pat dry.
Spread the sprouts on a large rimmed baking sheet. Flatten them with the bottom of a mason jar or sturdy glass. Drizzle with oil and sprinkle with salt and pepper. Gently toss to coat. Sprinkle Parmesan evenly over the sprouts. Roast until the Parmesan has melted and started to brown, 5 to 7 minutes. Remove from oven and drizzle with vinegar.
Originally appeared: EatingWell.com, December 2021; updated December 2022
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Nutrition Facts(per serving)151Calories8gFat16gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
