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Roasted Brussels Sprouts with Garlic Slivers and Parmesan

Roasted Brussels Sprouts with Garlic Slivers and Parmesan

We are slowly becoming fans of Brussels sprouts. I think this is my new favorite way to make them. Simple. Healthy. Delicious. I love the depth of flavor the roasting gives to brussels sprouts and topping them with a bit of Parmesan cheese made them extra tasty. The kids ate them, and while I won’t say they loved them, they didn’t complain about them either. I’d say that’s a start, right?

Roasted Brussels Sprouts with Garlic Slivers and Parmesan

How to Make Roasted Brussels Sprouts with Garlic Slivers and Parmesan

Preheat the oven to 375 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Toss the Brussels sprouts and garlic slivers with 2-3 teaspoons of olive oil then add a pinch of crushed red pepper and season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet.

Roasted Brussels Sprouts with Garlic Slivers and Parmesan

Place into the oven and bake for 10 minutes then flip the Brussels sprouts and roast for an additional 10 minutes. Remove from the oven and taste. Re-season if needed. Spoon into a serving bowl. Sprinkle the top of the Brussels sprouts with grated Parmesan and serve with lemon wedges on the side. Serve immediately. Enjoy.

Roasted Brussels Sprouts with Garlic Slivers and Parmesan

 

Roasted Brussels Sprouts with Parmesan

 

Yield: 4  

Total Time: 20 minutes +/-

Ingredients:

2 cups of fresh Brussels sprouts, halved
3 cloves of garlic, cut into thin slivers
2-3 tsp olive oil
Pinch of crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, shredded
Lemon wedges, optional

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Toss the Brussels sprouts and garlic slivers with 2-3 teaspoons of olive oil then add a pinch of crushed red pepper and season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Place into the oven and bake for 10 minutes then flip the Brussels sprouts and roast for an additional 10 minutes. Remove from the oven and taste. Re-season if needed.

Spoon into a serving bowl. Sprinkle the top of the Brussels sprouts with grated Parmesan and serve with lemon wedges on the side. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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11 Comments

  1. I am slowly winning my husband over to the brussels sprout = love camp as well! Love how simple yet tasty this is.

  2. One of our favourite vegetables and we grow our own. Hope all is well Diane

  3. i feel like your brussels sprouts are a lot bigger and more robust than the ones i’ve been buying. maybe that’s why i don’t like them?

  4. I love them with garlic and bacon bits, sauteed in olive oil on the stovetop, and parmesan sounds like a great addition! It’s amazing how a little extra flavoring can make a blah veggie so great, isn’t it?

  5. I love the idea of Parmesan on Brussels Sprouts! I saw a big bag at the grocery store a few days ago for $6 and I didn’t buy them… now I’m kicking myself! Can’t wait to try this recipe!

  6. So delicious Pam!!
    I love brussels sprouts and specially roasted and made some roasted with garam masala and they where delicious and I bet this ones are amazing!
    Cheers,
    Lia