Not everyone likes them, but I love them, especially gratinated Brussels sprouts, with a breadcrumb coating enriched with hazelnuts that adds more crunchiness and flavor. Preparing them is very simple, and it takes just a few minutes to get a healthy and delicious side dish. If you like rich sides, try the creamy pan-fried pumpkin with taleggio, it’s irresistible.
Let’s get started and prepare the gratinated Brussels sprouts together.
OTHER TASTY SIDES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2 People
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the preparation of gratinated Brussels sprouts
- 1.1 lbs Brussels sprouts
- 1 cup breadcrumbs
- 1.75 oz hazelnuts
- 2 cloves garlic
- 1 bunch parsley
- to taste salt and pepper
- 3 tbsps extra virgin olive oil
Tools
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- Chopper
- Baking Pan
Steps for the preparation of gratinated Brussels sprouts
Clean the Brussels sprouts by removing the base and any damaged outer leaves. Boil them for 8-10 minutes in plenty of salted water. Drain them and let them cool.
Chop the hazelnuts. Also chop garlic and parsley. In a bowl, mix breadcrumbs, hazelnuts, salt and pepper, garlic, and parsley. Cut the Brussels sprouts in half.
Brush a baking pan with oil. Sprinkle with a handful of breadcrumb mixture. Place the Brussels sprouts side by side with the cut side up. Sprinkle with the remaining breadcrumb and hazelnut mixture. Drizzle with extra virgin olive oil and bake in a static oven at 356°F for about 30 minutes or until golden brown. Serve hot.
Storage
You can store the Brussels sprouts in the fridge for a couple of hours.
