I don’t know about you, but I always find that vegetables taste better when roasted. Adding garlic and Parmesan doesn’t hurt either! Today, I’m bringing you a quick and easy recipe for Brussels sprouts. Yes, Brussels sprouts! So many people think they don’t like these little green mini-cabbages, but it’s usually because they’ve eaten them boiled or steamed, and no offense, I don’t like them cooked that way either. However, I absolutely love them cooked this way, as does my husband, so give it a try and let me know what you think.
Ingredients:
Brussel Sprouts (washed and quartered)
Olive Oil (2 – 3 Tbsp)
Pink Himalayan Salt
Garlic Powder (optional)
1/2 to 1 cup of Shredded Parmesan cheese
Steps:
1.) Preheat your oven to 400 degrees Farenheit.
2.) While the oven is heating, wash your Brussel sprouts and then half or quarter them depending on how large they are. You are trying to get all the pieces to be about the same size.
3) Drizzle the brussel sprouts with olive oil and Pink Himalayan salt. Toss to mix.
4) Lay the brussel sprouts out on a lined baking sheet (liner or parchment paper work great). Sprinkle with garlic powder, if desired.
5) Roast the brussel sprouts in the oven for 10 – 15 minutes (watch to make sure they don’t burn).
6) Sprinkle with Parmesan cheese and place back in the oven for 3 – 5 minutes, until cheese has melted and browned slightly. Enjoy!
I love to eat this as a light lunch or supper, or as a side to a baked chicken or steak. What is your favorite way to cook Brussels sprouts? Have you tried them before? Let me know in the comments below.
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