Crispy Brussels Sprouts
4 servings
60 minutes
Brussels sprouts are like an alien child in the entire cabbage family. Tiny heads the size of a thimble, a strong, almost garlicky taste and a bright green color - all differences, no similarities. Mini-heads of cabbage can be boiled, but it is better to fry: the dense structure of the leaves does not allow it, even blanched, to soak up water, and in the frying pan, an appetizing brown baked crust appears on each head. In addition, it is crunchy when fried, and this taste is easily emphasized if you add breadcrumbs to the cabbage. And the Parmesan crust here puts an end to the simple but integral composition. Crispy cabbage is good both on its own and as an addition to any meat, poultry, and with fried duck breast - simply perfection.
1
Cut the bread into small pieces along with the crusts.
- White bread: 70 g
2
Place the bread on a baking sheet and drizzle with olive oil.
- Olive oil: 60 ml
3
Bake the bread in a preheated oven at 200 degrees until golden brown. This will take 10-15 minutes.
- White bread: 70 g
4
Crush the ready crackers in a blender until crumbly.
- White bread: 70 g
5
Cut the Brussels sprouts in half.
- Brussels sprouts: 500 g
6
In a large bowl, mix the cabbage and pressed garlic.
- Brussels sprouts: 500 g
- Garlic: 3 cloves
7
Add breadcrumbs, grated parmesan, and chili flakes.
- White bread: 70 g
- Parmesan cheese: 70 g
- Chili pepper flakes: pinch
8
Salt and pepper.
- Salt: 2 g
- Chili pepper flakes: pinch
9
Pour in the olive oil and mix by hand to evenly distribute the bread crumbs and parmesan over the cabbage.
- Olive oil: 60 ml
10
Place the cabbage on a baking sheet and bake at 200 degrees for 20-25 minutes.
- Brussels sprouts: 500 g
11
Serve hot.