October 2016, thefairykale in Los Angeles for a (wonderful!) yoga training wish the living goddess Shiva Rea. After a day up and down on taxis and hills, I was SO hungry, that I couldn’t wait to bite something.
Dinner time, I stop in a restaurant in Santa Monica.
I’m tired and confused by jet-lag and thermal excursion Switzerland-L.A.
The waitress comes, smiles (everyone is so friendly here!!), intercepts my thoughts and tells me about a quick and delicious appetizer while I wait for my main course.
You really should try the roasted Brussels sprouts, they are out of this world.
I wasn’t convinced about that, but my decision ability was dramatically low in that moment.
Oh cool! Ok I’ll go for it. (doh!… why did I say that!??)
Now talking about Brussels sprouts: can a vegetable be so delicious if cooked in a way and almost disgusting if cooked in some other ways?
Yes it can!!!!
I loved this dish so much that once back home I made it several times as side dish, snack or appetizer.
Feel free to use as much cheese (or hazelnuts) you like! And also avoid weird industrial, cheap balsamic vinegar reductions, artificially thickened. Do use a good quality balsamic vinegar, ideally Traditional Balsamic Vinegar, fermented and aged for at least 12 years and naturally thick.
If you don’t have it use a regular one, but make sure there are no fancy colourings or thickeners in it.
For a dairy-free version, just substitute the cheese with the same amount of ground hazelnuts: they work divinely with these magic sprouts.
ROASTED BRUSSELS SPROUTS WITH PARMIGIANO, PECORINO AND BALSAMIC VINEGAR
- 500 g of Brussels sprouts
- 4 tablespoons of extra virgin olive oil
- salt, a generous pinch
- 8 tablespoons of parmigiano and pecorino romano, freshly grated (4 tablespoons of each)
substitute with ground hazelnuts for a dairy-free version
- 2 of tablespoons Traditional Balsamic Vinegar (or more, depending on how intense your balsamic is)
1. Prepare the Brussels sprouts
Preheat the oven at 220°C (425°F). Slice off the rough part of the stems and cut the sprouts in half vertically, right through the core. In a large bowl season them with the salt, oil and just 6 tablespoons of cheese (or hazelnuts).
Transfer to a baking sheet in a single layer, sprinkle with the rest of the cheese (or hazelnuts) and bake for about 10 minutes or until nicely roasted, then turn on the grill for 3 to 5 minutes.
3. Drizzle with balsamic vinegar
Place the roasted sprouts back into the bowl. Add the balsamic vinegar and toss to coat evenly.