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    Sheet Pan Brussel Sprouts

    Brussels sprouts – you either love or hate them. Admittedly, I must place myself in the second category and – yet – today, I am publishing a recipe in which everything revolves around the smallest of all cabbage types. Alas, this means one thing: it is a recipe that will bring even those who despise Brussels sprouts to their knees.

    You might ask yourself why I insist on eating vegetables that I basically don’t like at all. It is the nutrients that motivate me: Brussels sprouts are a real vitamin C bomb! 112 milligrams of this vitamin are found in 100g Brussels sprouts alone – which easily exceeds the daily dose recommended by experts. It is also beneficial for the digestive tract: bitter substances contained in Brussels sprouts soothe the gastric mucosa and the fiber ensures long-lasting energy and supports intestinal activity. In addition, Brussels sprouts are a particularly digestible type of cabbage that usually does not cause gas or stomach pain.

    Years of research on Brussels sprouts led me to hypothesize the elements of a perfect recipe:

    • Brussel sprouts are better baked than cooked
    • Brussel sprouts need both, acidity and sweetness
    • Everything tastes better with bacon

    Hypotheses are there to be verified – grab the Brussels sprouts and test it for yourself!

    AYA Recipe: Sheet Pan Brussel Sprouts

    Prep Time 45 mins
    Cuisine Europäisch
    Servings 4 people

    Ingredients
      

    • 1 kg Brussels sprouts
    • 2 pears
    • 2 tablespoons of coarse-grained mustard
    • 1 tbsp vinegar
    • 2 tbsp butter softened
    • 50 g diced bacon
    • 50 g hazelnuts roughly chopped
    • Salt pepper

    Instructions
     

    • Preheat the oven to 200C (convection) oven
    • Prepare Brussels sprouts and cook in plenty of salted water for about 3 minutes.
    • Sieve and drain the Brussels sprouts.
    • In the meantime, core the pears and cut into cubes, approx. the size of your fingertip.
    • Mix the Brussels sprouts, pear cubes, mustard, vinegar and butter in a bowl.
    • Spread the Brussels sprouts mixture on a baking tray lined with baking paper.
    • Spread the coarsely chopped hazelnuts and the diced bacon evenly on the baking tray
    • Bake the Brussels sprouts in the middle of the oven for 35 minutes.
    • If necessary, season with salt and pepper

    Notes

    Enjoy!

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