Shredded Brussel Sprouts in Olive Oil with a hint of Parmesano/Reggiano cheese
Pointer: Use only fresh brussel sprouts. After you taste brussel sprouts made this way, you will only ask for more.
- 2 pounds tender brussel sprouts
- 4 cloves garlic, diced
- 1/2 large red onion, diced
- 1 Tbsp. unsalted butter
- 2 Tbsps. grated parmesano/reggiano cheese
- 3 tsps. fresh cracked black pepper
- 2 Tbsps. bread crumbs
- 4 Tbsp. virgin olive oil
Wash thoroughly and shred the brussel sprouts. Take a baking dish. Add the shreds, spread olive oil over them, add diced red onion and garlic. Mix thoroughly.
Bake in a 400 degree oven for about 20 minutes. Remove from oven, mix in the butter, bread crumbs, cheese and pepper. Bake for another 15 minutes. Remove from oven and serve warm.
This makes for an excellent side dish.
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Last week's recipe - Stir fried green beans with a punch of garlic flavor and fresh cracked peppercorns.
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