Brussels sprouts with Parmesan
Photo credit: Céline de Cérou
Ingredients
For
3
personnes
- 600 g Brussels sprouts
- 30 ml Haute-Provence olive oil PDO
- 120 g Parmesan
- 3 gousses garlic
- Thyme
- Salt, (pepper)
Tip
For these Brussels sprouts with Parmesan, choose an PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, or a French olive oil from varieties such as Picholine, Petit Ribier, Aglandau and Salonenque…
Instructions
- Wash the Brussels sprouts and cut them in half.
In a large bowl, mix together the Brussels sprouts, the PDO olive oil from Haute-Provence, the crushed garlic, the thyme, the salt, the pepper and half the Parmesan.
- Stir until the Brussels sprouts are evenly coated.
- Arrange the Brussels sprouts in a single layer in a gratin dish and bake for 25 minutes.
- Once out of the oven, sprinkle the rest of the Parmesan on top and return to the oven for 5 minutes under the grill.
- Serve as an accompaniment to roast pork.
Tip
For these Brussels sprouts with Parmesan, choose an PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, or a French olive oil from varieties such as Picholine, Petit Ribier, Aglandau and Salonenque…
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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