Discover the exquisite flavors of Italy with our delightful Insalata di Cavoletti di Bruxelles! This vibrant dish transforms humble Brussels sprouts into a culinary masterpiece that’s not only visually stunning but also packed with flavor. Imagine perfectly caramelized sprouts, a zesty lemon dressing, and the rich crunch of toasted walnuts, all topped with a generous sprinkle of Parmesan cheese. Whether you're looking to impress guests at your next dinner party or simply elevate your weeknight meals, this recipe promises to be a showstopper. Get ready to tantalize your taste buds and make your kitchen the heart of Italian cuisine!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1/4 cup Parmesan cheese, grated
- 1/4 cup toasted walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any discolored or yellow outer leaves.
- Carefully slice each Brussels sprout in half lengthwise, ensuring they are cut evenly to promote uniform cooking and caramelization.
- Heat olive oil in a large skillet or sauté pan over medium-high heat. Ensure the pan is large enough to spread the Brussels sprouts in a single layer.
- Place the halved Brussels sprouts cut-side down in the hot pan. Allow them to cook without moving for 5-6 minutes until they develop a deep golden-brown caramelized surface.
- Gently flip the Brussels sprouts and cook the other side for an additional 3-4 minutes until they are tender but still retain a slight crunch.
- Remove the Brussels sprouts from heat and transfer to a serving platter. Let them cool for 2-3 minutes to prevent wilting.
- In a small bowl, whisk together lemon juice, salt, and freshly ground black pepper to create a simple dressing.
- Drizzle the lemon dressing over the warm Brussels sprouts, ensuring even distribution.
- Sprinkle the toasted chopped walnuts over the Brussels sprouts, providing a delightful nutty crunch.
- Generously dust the dish with freshly grated Parmesan cheese, allowing it to slightly melt from the residual heat.
- Serve immediately while warm, presenting the Insalata di Cavoletti di Bruxelles as a vibrant and flavorful side dish.
Tips
- Choose Fresh Sprouts: For the best flavor, select bright green Brussels sprouts that feel firm to the touch. Avoid any that are yellowing or soft.
- Cut Evenly: Make sure to slice the Brussels sprouts evenly in half to ensure they cook uniformly and caramelize beautifully.
- Don’t Crowd the Pan: When cooking, give the Brussels sprouts enough space in the pan. Crowding can lead to steaming instead of that desirable caramelization.
- Perfect Caramelization: Allow the sprouts to cook cut-side down without moving them for the first 5-6 minutes to achieve that deep golden-brown color.
- Adjust the Dressing: Feel free to tweak the lemon dressing to your taste; a touch of honey can add sweetness, or a dash of red pepper flakes can introduce a spicy kick.
- Serving Suggestions: This dish pairs wonderfully with grilled meats or can be served as a hearty vegetarian option alongside crusty bread.
- Make it Ahead: You can prepare the Brussels sprouts in advance and reheat them briefly in the skillet before serving to maintain their crunch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 8g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 10mg
