Chard Shredded Brussels Sprouts |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These chard sprouts are so easy and tasty with a nutty flavor. Enhanced even more with the addition of pine nuts. Roasted with paper thin garlic and then topped with Parmesan. Can be made 2 hours ahead then warmed just before serving. Best tasting sprouts should be picked bright and tight heads. Ingredients:
3 lbs brussels sprouts, trimmed and sliced into thin slices |
6 garlic cloves, sliced very thin |
1/2 cup extra-virgin olive oil |
kosher salt |
fresh ground pepper |
1/4 teaspoon nutmeg |
1/2 cup pine nuts |
1/2 cup freshly grated parmesan cheese |
fresh parsley (to garnish) |
Directions:
1. Preheat the oven to 425°.
2. On 2 large rimmed baking sheets, toss the brussels sprouts and garlic with the olive oil, season with salt, pepper and nutmeg and spread in an even layer.
3. Roast in the oven for 20-30 minutes, until the brussels sprouts are tender and browned in spots; rotate the pans and stir the brussels sprouts halfway through roasting.
4. Sprinkle with the pine nuts and Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted.
5. Transfer the brussels sprouts to a serving bowl sprinkle with parsley and serve.
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