Crispy Smashed Brussels Sprouts with Caramelised Balsamic and Parmesan
Ingredients :
- 650g medium Brussels Sprouts, trimmed
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons grated parmesan cheese
- 1 tablespoon Tall Poppy Gourmet Caramelised Balsamic
Method :
- Preheat oven to 215c. Fill a large bowl with iced water.
- Bring a large saucepan of water to the boil and add Brussels Sprouts, reduce heat to maintain simmer and cook until just tender when pierced with a knife, about 8 minutes.
- Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle, then transfer to a clean tea towel and pat dry.
- Spread the sprouts on a large rimmed baking tray. Flatten them with the bottom of a sturdy glass. Drizzle with oil and sprinkle with salt and pepper. Gently toss to coat.
- Sprinkle Parmesan cheese evenly over the sprouts. Roast until the parmesan has melted and started to brown, 5-7 minutes.
- Remove from the oven and drizzle with Tall Poppy Gourmet Caramelised Balsamic
