huffingtonpost - 13 days ago

!function(n){if(!window.cnx){window.cnx={},window.cnx.cmd=[];var t=n.createElement( iframe );t.display= none ,t.onload=function(){var n=t.contentWindow.document,c=n.createElement( script );c.src= //cd.connatix.com/connatix.player.js ,c.setAttribute( async , 1 ),c.setAttribute( type , text/javascript ),n.body.appendChild(c)},n.head.appendChild(t)}}(document);(new Image()).src = https://capi.connatix.com/tr/si?token=8b034f64-513c-4987-b16f-42d6008f7feb ;cnx.cmd.push(function(){cnx({ playerId : 8b034f64-513c-4987-b16f-42d6008f7feb , mediaId : 3d7f33ce-11d3-448e-9be3-813e90d14595 }).render( 692ebae4e4b052b5ba039697 );});Though I actually like a gently-steamed version of Brussels sprouts, those who grew up with overcooked, slightly smelly spheres understandably seek a bit of crunch.That’s why so many chefs roast them with bacon (or pancetta, or chorizo) around this time of year. Added crispiness, extra flavour – I get it. But if you ask Gousto chef Sophie Nahmad, the best Brussels sprouts need nothing more than a cup and some cheese. Calling the recipe “embarrassingly simple”, it’s nonetheless “delicious”, she said. Try “smashed” Brussels sprouts this Christmas“Smashed burgers” – those which have been pressed with a weight to form an extra thin, extra crispy patty – are having a bit of a moment right now. And if you ask Nahmad, the trend should extend to our veggies, too. “Many people think they don’t like sprouts, but they’ve just never had them cooked properly,” she explained. The technique “increases surface area, helping sprouts crisp beautifully in the oven”. She explained: “It’s the same principle as smashed potatoes, more texture, more flavour.”For the best results, though, the chef doesn’t stop there – she adds “nutty” Parmesan, too.This “brings the umami hit, so instead of slightly bitter boiled sprouts, you get crunchy, cheesy bites that feel special enough for Christmas but easy enough for weeknights... They come out golden, crunchy and genuinely addictive”.“It’s a guaranteed crowd pleaser,” the chef stated.How to make Parmesan smashed sproutsThe method, Nahmad explained, is easy.“Boil your sprouts until just tender, then transfer them to a baking tray. Use the bottom of a mug to gently smoosh each sprout,” she said. “You don’t want to flatten them completely, just crack them open. Drizzle with oil, sprinkle generously with grated Parmesan, and roast until golden and crisp. It’s almost embarrassingly simple, but the result is so delicious.” Her 25-minute recipe for four people is: Ingredients500g Brussels sprouts2 tbsp olive oil50g grated ParmesanSalt and pepper, to tasteOptional for serving: lemon zest, chilli flakes, extra ParmesanMethodBoil the sprouts. Bring a pan of salted water to the boil. Add sprouts and cook for 6–8 minutes until just tender.Drain and smash. Spread sprouts on a baking tray. Using the bottom of a mug, gently press down to flatten slightly.Season and sprinkle. Drizzle with olive oil, season well, and scatter over the Parmesan.Roast. Cook at 200°C (180°C fan) / 400°F / Gas 6 for 15–20 minutes, or until golden and crispy.Serve. Finish with lemon zest or chilli flakes if desired, then watch them disappear.Related...I Just Learned Why Restaurant Gravy Is So Much Better, And I m Taking NotesSo THAT s Why Restaurant Pasta Is So Much BetterChefs Share Their Secrets To Restaurant-Worthy Cacio e Pepe

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