| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 12g | 4.5g | 10g |
| sugars | fibre | protein | salt |
| 2g | 4g | 11g | 0.8g |
Gazing at the Roasted Brussels Sprouts with Tasmanian Pepper and Parmesan, my mind wanders down memory lane to blending contrasting flavors of my Cuban and Spanish heritage in my Miami kitchen. These exquisite miniature cabbages, imbued with the incredible heat of Tasmanian pepper and the rich savory touch of Parmesan cheese, are a delightful dance of flavors that tantalizingly warms your palate. This cherished recipe melds tradition with innovation, inviting a culinary dance that makes the senses swirl just as swiftly as I do during my dance lessons.
The Health Benefits
Brussels sprouts are not just a delightful green palette to play with, they pack a powerful nutritional punch! These tiny green powerhouses come loaded with essential vitamins and minerals. Brussels sprouts are an excellent source of Vitamin K, which plays a crucial role in bone health and wound healing. Packed with Vitamin C, they support your immune system while their fiber content aids in digestion. Meanwhile, the Tasmanian pepper provides a metabolism-boosting heat, coupled with the Parmesan offering a satisfying dose of calcium and protein. With such an array of powerful nutrients, this recipe is sure to jazz up your dinner table with both flavor and health.
A Dance of Flavors
What I adore about this recipe is its simplicity which belies an incredibly dynamic flavor profile. While they may seem dissimilar, this recipe reminds me of the classic Spanish Tortilla. The olive oil and Parmesan create a crispy, savory exterior, whilst the inside remains tender – much like the perfect Spanish Tortilla. Yet, the Tasmanian pepper twist makes it a bold, fiery number that wouldn’t be out of place on a Caribbean beach. Versatile in its charm, it forms a sensational side dish alongside a juicy Cuban Ropa Vieja or as a starring ingredient in your festive tapas spread.
Running my dance class by day and conjuring culinary magic by night, I bring the vibrant, rhythmic pulse of my roots alive in the kitchen. Every recipe I share, including the Roasted Brussels Sprouts with Tasmanian Pepper and Parmesan, is a cherished narrative that I hope will inspire you to create memorable meals and continue the dance of flavors in your kitchen.
What You’ll Need
- 1.5 lbs of Brussels sprouts
- 3 tablespoons of olive oil
- 1.5 teaspoons of Tasmanian pepper
- 1 cup of grated Parmesan cheese
- Salt to taste
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven is heating, clean your Brussels sprouts by trimming the ends and removing any yellow or damaged outer leaves.
Step Two
Place the cleaned Brussels sprouts in a large mixing bowl. Add in the olive oil and toss until the sprouts are evenly coated.
Step Three
Add the Tasmanian pepper and salt to the bowl. Toss again so that the seasonings are well distributed on Brussels sprouts.
Step Four
Spread out the Brussels sprouts in a single layer on a baking sheet. Make sure they’re not overcrowded to achieve best roasting results.
Step Five
Roast the Brussels sprouts in the preheated oven for about 25-30 minutes, or until the edges are crisped and browned. You may want to stir them halfway through roasting to ensure even cooking.
Step Six
Once the sprouts are roasted, remove them from the oven. Sprinkle the grated Parmesan cheese evenly over the hot Brussels sprouts. The heat from sprouts should melt the cheese slightly.
Step Seven
Let the Brussels sprouts sit for a few minutes to let the Parmesan cheese melt further. This step adds a nice, creamy texture to the roasted Brussels sprouts. Your Roasted Brussels Sprouts with Tasmanian Pepper and Parmesan is now ready to be served. Enjoy!
