Roasted Brussels Sprouts with Parmesan Sauce
Ingredients for the Brussels sprouts: 680 grams Brussels sprouts, trimmed and halved 2 tablespoons olive oil Salt Black pepper 1 tablespoon lemon juice 4 strips cooked bacon 1 teaspoon fresh thyme leaves Ingredients for creamy parmesan sauce: 15 grams unsalted butter 2 large garlic cloves, pressed through garlic press Salt 1 1/2 tablespoons all-purpose flour 1 cup whole milk 2/3 cups shredded parmesan cheese Breadcrumbs ingredients: 1/4 cup panko breadcrumbs Pinch granulated garlic Pinch paprika Pinch salt 2 teaspoons olive oil 1.5 tsp rosemary Preparation: 1. Preheat the oven to 205 Celsius, and line a baking sheet with parchment paper. oss the Brussels sprouts with the oil, a pinch of salt and pepper, and the lemon juice, and roast until golden and tender, about 25-30 minutes. 2. While Brussels sprouts roast, prepare your sauce: place a medium-size sauce pan over medium-low heat, and add in the butter and the garlic; once butter is melted and garlic is aromatic, sprinkle in the flour and whisk to blend to make a smooth paste, or “roux”, and cook that for about 30 seconds; gradually add in the milk, whisking all the while to avoid lumps, and bring to a vigorous simmer, whisking occasionally; reduce the heat and allow the milk mixture to gently simmer for a few minutes to thicken up; turn off the heat, add the parmesan and whisk that in until smooth; check to see if additional salt is needed; set aside. 3. Prepare breadcrumbs by combining the ingredients in a small bowl, and set aside. 4. To finish, turn your oven on to “broil”; add your roasted Brussels sprouts to a shallow, oven-safe baking dish in a single layer, and crumble over about half of your chopped bacon; drizzle the creamy parmesan sauce over top, then sprinkle over the panko breadcrumbs, and broil for several minutes until everything is golden-brown and crisp. 5. Finish the dish by sprinkling over the rest of the bacon, as well as the thyme leaves, and serve.
