Hello Root! Today I bring you a recipe that will make your Brussels sprouts the stars of the table: Brussels Sprouts with Pesto! This recipe is super easy and quick, but the result is spectacular. I'll tell you how to do it!
Ingredients:
Brussels sprouts
Pesto, (recipe link )
1 lemon
Avocado oil
(Extra: Sliced Parmesan cheese, if you want to give it an extra touch)
Steps:
Prepare the Brussels Sprouts: First, peel the first layer of the Brussels sprouts, those little leaves that are uglier and dirtier.
Cut the Tails: Next, cut the "tail" from each cabbage. Just the hard end, don't go overboard.
Boil the Cabbages: Bring water to a boil in a large pot. When the water is bubbling, add the sprouts with a pinch of salt. Let them cook for about 15-20 minutes or until they are very green and tender.
Drying the Cabbages: Remove the cabbages from the water and dry them well with kitchen paper. We don't want them to be wet.
Cut in Half: Cut each Brussels Sprout in half. Now they are ready to brown.
Brown the Cabbages: In a hot pan, add a little avocado oil. Place the sprouts upside down, cut side down.
Turn the Cabbages: Wait until the cabbages are golden brown on the bottom and turn them over. They should be golden and crispy.
Add Pesto and Lemon: Let them roast a little longer and then add a good spoonful of pesto. Squeeze half a lemon on top to give it a fresh and acidic touch.
Mix and Serve: Stir the sprouts a little so they are well coated with the pesto and lemon, then remove them from the pan.
Extra: If you want, you can put a little sliced Parmesan cheese on top. This will give it a delicious gourmet touch!
And ready! Now you have some Brussels sprouts with pesto that are perfect as a side dish or even as a main dish if you like them as much as we do. Tell us how they turned out in the comments, we love hearing from you. Enjoy and bon appetit!
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