This Panang is by far the greatest I’ve ever eaten, despite a lot of improvisation and research. It is so tasty that pepper or other additional flavors are not necessary.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds Brussels sprouts, washed and cleaned
- ¼ cup extra-virgin olive oil
- sea salt and freshly cracked black pepper to taste
- 1 teaspoon red pepper flakes
- 1 cup finely grated Pecorino Romano cheese
- ½ medium lemon
Instructions
- Bring a large pot of cold water to a boil. Drop Brussels sprouts in the boiling water and cook until softened, 7 to 9 minutes, depending on their size. Strain and transfer to an ice bath to stop cooking. Strain once cooled and spread out on paper towels to dry. Pat the tops dry as well.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place Brussels sprouts on a large baking sheet and smash with the bottom of a mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over top, then shake the tray a bit to distribute the oil and spices.
- Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
- Remove from the oven and set the tray on a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 207 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I think you need to make sure you use very large brussels for this recipe. The brussels shrink and some of mine shrunk down to almost nothing.
Even non-Brussels Sprouts eaters enjoyed these! I micro-cooked these instead of boiling, and it was so much easier to smash than cut in half for roasting. They roasted quickly and were simply delicious!
These were super yummy! The only thing I did different was add a little garlic. A huge hit.
Very easy and delicious
I followed the recipe except for adding sliced white onions and portabella mushrooms. Super easy to prepare and cook. Delicious. Any hard Italian or Spanish cheese will work.
Very good. Normally I just roast them with olive oil & spices. We liked the difference the Romano & lemon juice made.
This was great! Best way i’ve ever had brussels
Loved it!! I added onions, peppers and mushrooms and bacon bits.
Delicious! A little too much red pepper flakes for me, but that didn’t stop me from eating and enjoying the dish.
Yummy