Brussels Sprouts with Pecan Crumble Topping Recipe
Brussels sprouts can be served as an independent dish or as a side dish to many hot dishes. Nutty sprinkling makes the dish interesting and gives it a smoked flavor.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare the ingredients and start cooking. Turn on the oven so that it warms up to 180-190 °C.
  2. Do you know what makes Brussels sprouts bitter? I didn’t suspect anything before and unfairly rejected this vegetable for many years. It turns out that the roots give bitterness. So, first of all, we will cut each mini-head in half and remove the stumps. Prepared. put the cabbage in a baking dish. Cut the garlic into slices, peel and add to the cabbage. You don’t need to cut the carnation.
  3. In a small container, melt the butter, add apple juice and salt. Pour the resulting dressing into a mold with cabbage and garlic. We send the dish to bake in a preheated oven for 40 minutes. The time indicated is approximate. We need the cabbage and garlic to become soft and caramelized. During baking, you need to get a form with vegetables a couple of times, mix the vegetables for even cooking.
  4. While the cabbage is baking, 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 nut crumbs into a deep bowl, add sesame seeds, paprika and salt. Mix everything together.
  6. Heat a dry frying pan over medium heat and fry the nut sprinkles a little, stirring constantly. It 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 finished Brussels sprouts from the oven, sprinkle them generously with nut sprinkles and serve immediately.
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