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Print Recipe
Brussels Sprouts with Pecan Crumble Topping Recipe
Brussels sprouts can be served as a separate dish or as a side dish for many hot dishes. Nutty topping makes the dish interesting and adds a smoked flavor.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients and start cooking. Turn on the oven to heat up to 180-190 °C.
    Prepare the ingredients and start cooking.
Turn on the oven to heat up to 180-190 °C.
  2. Did you know what makes Brussels sprouts bitter? I did not suspect before and unfairly rejected this vegetable for many years. It turns out that the bitterness is given by the stumps. So, first of all, we will cut each mini-head in half and remove the stumps. Prepared. put the cabbage in a baking dish. Parse the garlic into cloves, peel and add to the cabbage. You don't need to cut the cloves.
    Did you know what makes Brussels sprouts bitter? I did not suspect before and unfairly rejected this vegetable for many years. It turns out that the bitterness is given by the stumps. So, first of all, we will cut each mini-head in half and remove the stumps.
Prepared. put the cabbage in a baking dish.
Parse the garlic into cloves, peel and add to the cabbage. You don't need to cut the cloves.
  3. In a small container, melt the butter, add the Apple juice and salt. Pour the resulting dressing into a mold with cabbage and garlic. Send the dish to bake in a preheated oven for 40 minutes. The time is approximate. We need the cabbage and garlic to become soft and caramelized. During baking, you need to get the form with vegetables a couple of times, mix the vegetables for even cooking.
    In a small container, melt the butter, add the Apple juice and salt. Pour the resulting dressing into a mold with cabbage and garlic. Send the dish to bake in a preheated oven for 40 minutes. The time is approximate. We need the cabbage and garlic to become soft and caramelized.
During baking, you need to get the form with vegetables a couple of times, mix the vegetables for even cooking.
  4. While the cabbage is baked, prepare a nut sprinkle. Chop the hazelnuts into crumbs. I'll do it with a food processor. Thanks to the pulse mode (the "P" button), I got a nut crumb, not flour.
    While the cabbage is baked, prepare a nut sprinkle.
Chop the hazelnuts into crumbs. I'll do it with a food processor. Thanks to the pulse mode (the "P" button), I got a nut crumb, not flour.
  5. Pour the hazelnut crumbs into a deep bowl, add the sesame, paprika and salt. Mix everything.
    Pour the hazelnut crumbs into a deep bowl, add the sesame, paprika and salt. Mix everything.
  6. Over medium heat, heat a dry frying pan and fry the nut sprinkles a little, stirring constantly. This will take about 2 minutes. As soon as the aroma of nuts and smoked paprika appears, remove the pan from the heat.
    Over medium heat, heat a dry frying pan and fry the nut sprinkles a little, stirring constantly. This will take about 2 minutes. As soon as the aroma of nuts and smoked paprika appears, remove the pan from the heat.
  7. Remove the ready-made Brussels sprouts from the oven, sprinkle them generously with nut sprinkles and serve immediately.
    Remove the ready-made Brussels sprouts from the oven, sprinkle them generously with nut sprinkles and serve immediately.

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