Crispy Parmesan Brussels Sprouts
I'm convinced I'm an anomaly. I think I was born to eat. There's almost nothing I "don't like" and definitely nothing I won't try. Brussels sprouts are usually a tough sell with people. If they're not done well, they're really not very good. There's a magic to them that many people overlook; when they are cooked well, they caramelize and present a sweetness that isn't present in their raw or under-cooked form. Add to that the sweetness of cooked/caramelized onions accentuated by the incredible flavor fresh garlic and Balsamic vinegar bring and you can easily see why this quickly becomes a crowd favorite.
Note that coating the sprouts well with the coconut oil is important as it helps to keep them moist during the cooking process. Feel free to improvize on the cheese. We love the Parmesan because it adds some crust/crunch to the dish, but if you prefer more melty cheese, use something like Gruyère. Season to taste. Chain Reaction® adds brightness and salt flavor, Cattle Drive® adds black pepper flavor. Finally, the Balsamic vinegar is a strong flavor; drizzle it lightly and taste, add more as needed. You can always add more, you can't take it back if you add too much. Often Manny and I just put the bottle on the table and let people add as much or as little as they would like.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
For the Brussels Sprouts:
- 2 pounds Brussels Sprouts, trimmed well, cut in half
- 1 sweet onion, diced
- 8 cloves garlic, minced
- 2 Tablespoons avocado or coconut oil
- Casa M Spice Co® Chain Reaction®
- Casa M Spice Co® Cattle Drive®
Pulling It All Together:
- 3/4 cup Parmesan cheese, freshly grated
- 1 drizzle Balsamic vinegar
There's a magic to [Brussels sprouts] that many people overlook; when they are cooked well, they caramelize and present a sweetness that isn't present in their raw or under-cooked form.- Mike Hernandez
LET’S GET COOKING
Preheat the oven to 400°F
In a large mixing bowl, add the cut sporuts, onion, and garlic then drizzle the oil over the top and, using your hands, ensure everything is evenly coated.
Pour the contents of the bowl out onto a parchment paper lined sheet pan and evenly distribute across the pan in a single-layer.
Dust the sprouts with Casa M Spice Co® Chain Reaction and Cattle Drive®.
Place the sheet pan into the oven and let the sprouts bake for 45 minutes. Keep an eye on them during the last 15 minutes to ensure they don't over-brown. If they start to look like they are, put a sheet of aluminim foil over them.
Remove the sheet pan from the oven and dust the top with the Parmesan cheese, then return to the oven (uncovered if you needed to cover them before).
Cook for another 15 minutes or so until the cheese is melted and browned and the sprouts are fork-tender.
Remove from the oven, let cool for 15 minutes, then drizzle with Balsamic vinegar and serve.