Brussels sprouts with a twist… and not just for Christmas! Try these at any time of year for the perfect accompaniment to any dish. Our Original Label Balsamic Vinegar is light and zesty, adding a delicious zing to your veggies.
Add some shredded parmesan cheese to the hot sprouts so it can melt on top. Every side dish taste better with some parmesan on top!
450g brussels sprouts trimmed and halved
2 tbsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
2 tbsp Mazzetti Original label Balsamic Vinegar
1 to 2 tbsp pine nuts
Parsley for seasoning
Shredded Parmigiano Reggiano to taste
1 lb brussels sprouts trimmed and halved
2 tbsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
2 tbsp Mazzetti Original label Balsamic Vinegar
1 to 2 tbsp pine nuts
Parsley for seasoning
Shredded Parmigiano Reggiano to taste
Heat a large skillet over medium to high flame up to 4 minutes until it is hot, then add the olive oil. Once hot, but not burned, add the halved Brussels sprouts and let them cook for 5 minutes.
At the point in which they are caramelising, add salt and pepper and stir frequently until they are brown and turning tender inside (this should take another 5 minutes or so)
Remove the pan from the heat and stir the brussel sprouts with Mazzetti Balsamic Vinegar. Add the pine nuts and let them toast by the residual heat of the pan, mixing frequently to avoid them burning.
Once the nuts are toasted, move everything to a serving plate and sprinkle with fresh herbs and parmigiano reggiano cheese.
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