Anti Inflammatory Crisp Herb-Parmesan Bean Sprouts
Total time28 min
Prep time10 min
Cook time18 min
4.6(12)
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Learn more →Ingredients
4 servings
- 12 oz mung bean sprouts (about 4 cups), rinsed and thoroughly dried
- 2 tbsp garlic-infused oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 oz parmesan cheese, finely grated (about ⅓ cup)
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, thinly sliced
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats — a hot pan is key to crisping the sprouts rather than steaming them.
- 2
Pat the rinsed bean sprouts very dry with paper towels or a clean kitchen towel; any surface moisture will cause them to steam instead of crisp.
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