Brussels Sprouts with Peanuts, Parmesan, Honey and Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g Brussels sprouts
- 2 handfuls peanuts
- 5 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon sugar
- 1 pinch (s) nutmeg
- salt and pepper
- some olive oil
- 1 handful parmesan, grated
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts. To do this, cut off the stalk at the bottom and remove the first layer of leaves. Blanch the florets in salted water for a maximum of five minutes. Then rinse the Brussels sprouts in cold water. This preserves the color and taste.
- First briefly toast the peanuts in a pan without oil until they are lightly browned. Then add the olive oil and the Brussels sprouts. Sprinkle with a little sugar and fry on all sides over high heat. After a little more than five minutes, deglaze the Brussels sprouts with the balsamic vinegar and allow to reduce. Season with honey, salt and pepper and finally pour some nutmeg over it.
- Grate the parmesan cheese on top and serve.
- An interpretation is ready that will also convince Brussels sprouts haters.
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