- Nov 9th
- Viktoria Radichkova
Pan-roasted Brussels sprouts with lemon, garlic and cumin, generously showered with Pecorino Romano cheese, and crunchy toasted garlicky breadcrumbs – dressed this way, the Brussels sprouts become a glorious side dish, and a must for your Thanksgiving table.
Recipe originally posted on Viktoriastable.com.
With Thanksgiving just two weeks away, you migh be thinking about the menu already. The recipe I'm sharing today is really quick and easy, but packs a ton of flavor from the lemon-garlic-cumin combo. Add to that buttery, salty Pecorino Romano cheese, and garlicky breadcrumbs, and you've got an utterly delicious, festive-looking side dish.
1 lbs Brussels sprouts
2 lemons, juiced and zested
1 1/2 tsp ground cumin
4-5 garlic cloves, pressed
1 tsp salt
1/2 cup Pecorino Romano cheese, grated
1/2 cup toasted garlic breadcrumbs (see instructions)
To make the garlic breadcrumbs (can be made in advance):
1. Preheat oven to 300° F.
2. Cut a few slices of stale Italian bread into cubes. Drizzle 3-4 Tbs of olive oil, salt, and 3-4 pressed garlic cloves. Mix well, using your hands, to make sure the oil and spices are evenly distributed.
3. Bake for 20 minutes, or until completely dry and crispy. Let them cool off and pulse in a food processor a few times, to get a breadcrumb consistency. Store in a dry place and use as salad or side dish topping, or any recipe that requires the use of regular bread crumbs.
Make the Brussels sprouts:
1.Clean and cut Brussels sprouts in half.
2. Bring a pot of salted water to a boil, add the Brussels sprouts and cook for 3 minutes. Remove from heat, drain and rinse under cold water to stop cooking, and retain the bright green color.
3. Heat 2-3 Tbs olive oil in a cast iron pan, and place Brussels sprouts, cut side down in one layer (do not overcrowd the pan). Leave undisturbed for about 5-6 minutes, or until they get a nicely browned surface. 4. Sprinkle liberally with salt and black pepper, turn over and continue to cook for another 4-5 minutes on the other side.
4. Smash the garlic with some salt in a mortar and pestle. Zest the lemons and squeeze the juice. Mix the garlic, lemon juice and zest, and cumin. Set aside.
5. Once the Brussels sprouts are cooked, drizzle the dressing over them, add more salt and pepper, and top with grated Pecorino Romano cheese, and the garlicky breadcrumbs.
Head over to Viktoriastable.com to read more about this.