Roasted Brussels Sprouts with Rosé Vinegar and Parmesan Frico
SERVINGS: 4
PREP TIME: 20 minutes
TOTAL TIME: 50-60 minutes
COURSE: Main
Roasted Brussels sprouts are one of our favorite fall side dishes—and this recipe takes them to the next level with crispy Parmesan cheese and a splash of rosé vinegar. It would make a delicious addition to your Thanksgiving table. Even better? You can make it in 30 minutes.
Ingredients
For the Frico:
- 2 cups grated Parmesan cheese
For the Brussels Sprouts:
- 1½ lb. Brussels sprouts, trimmed and halved lengthwise
- 1/3 cup extra-virgin olive oil
- 1½ tsp. chopped garlic
- Salt and pepper, to taste
- Grated zest of one lemon
- ½ cup De Nigris Roséoro Vinegar
Instructions
- Prepare the Parmesan Frico: Preheat the oven to 375°F. Line 2 large sheet-pans with parchment paper. On one of the pans, spread the Parmesan cheese in an even, thin layer. Bake for 5-6 minutes, or until golden-brown. Remove from the oven and cool.
- Meanwhile, prepare the Brussels Sprouts: Place the Brussels sprouts in a large mixing bowl with the olive oil, garlic, salt, and pepper. Spread them on the other sheet-pan and roast for 20 minutes. Midway through the roasting process, flip the sprouts to achieve even cooking.
- When the vegetables are lightly browned, remove from the oven. Toss with the zest, vinegar, and Parmesan Frico. Serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
