Roasted Brussels Sprouts with Panko and Cheese

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Does anybody here brussels sprouts? Hands up for me because it taste bitter and hard like rock, traditionally the right way to cook this vegetable was to boil it but this will only make me hate this vegetable even more! After some research, I’ve find that by adding little bit of vinegar and roast it with panko (Japanese bread crumb) and cheese actually made me fall in love with this vegetable. The high heat from the oven not only can soften the vegetable but also caramelised and brings out the sweet flavour. Brussels sprouts are so much better than you think, give this a try!

 

Ingredients:

approx. 400g Brussels sprouts

5 slices of bacon, cut in small pieces

2 medium size tomato, chopped in medium pieces

4 button mushroom, sliced

handful of sugar peas, cut the tips

few stalk of rosemary

4 tbsp olive oil

2 garlic cloves, minced

2 tbsp balsamic vinegar

4 tbsp chicken stock

1/2 cup Panko (Japanese bread crumbs)

1/2 cup shredded Parmesan cheese

salt and pepper to taste

 

Directions:

1) Pre-heat oven to 200°C. In a large baking tray, toss brussels sprouts, tomato, bacon with garlic, rosemary and olive oil.

2) Spread vegetables in a single layer in a large baking dish, at least 2 inches high. Roast for 15 minutes then add in the mushroom and sugar peas and roast for another 10 mins.

3) Stir in balsamic vinegar and chicken stock, sprinkle with panko and cheese, return to oven for 5 minutes, remove from oven and season with salt and pepper to taste.

 

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