Baked Brussels Sprouts
4 servings
20 minutes
Roasted Brussels sprouts are an elegant dish of European cuisine that reveals the full depth of flavor of this amazing vegetable. In ancient times, Brussels sprouts symbolized winter coziness, and now they adorn the tables of gourmets around the world. Thanks to pre-blanching, the sprouts retain a tender texture, while roasting gives them an appetizing golden crust. Leeks add a mild sweetness, and walnuts provide a pleasant crunch and rich aroma. Olive oil brings all the ingredients together, highlighting their natural taste. This dish pairs perfectly with meat and fish main courses or can serve as a light snack on its own. It is not only nutritious but also healthy since Brussels sprouts are rich in vitamins and antioxidants.
1
Wash the cabbage, remove the outer leaves, and cut off the core. If the cabbages are of different sizes, cut the larger ones in half.
- Brussels sprouts: 0.5 kg
2
Boil enough water in a pot to cover all your cabbage. Add the cabbage to the boiling water for two minutes, then drain the water.
- Brussels sprouts: 0.5 kg
3
Slice the onion into half rings. Break the nuts into quarters, or smaller if desired.
- Leek: 0.5 stem
- Walnuts: 30 g
4
Pour 2 tablespoons of oil into a deep bowl. Add onion, nuts, salt, pepper, and boiled cabbage. Mix well.
- Olive oil: 2 tablespoons
- Leek: 0.5 stem
- Walnuts: 30 g
- Salt: to taste
- Ground black pepper: to taste
- Brussels sprouts: 0.5 kg
5
Place the prepared mixture on a baking sheet or in a baking dish and put it in a preheated oven (180 degrees or medium heat). Bake until golden brown (about 10 minutes).