If you look at any list of most-hated vegetables, Brussels sprouts are at the top of the pack. I don’t understand it! When did Brussels sprouts get such a bad wrap? Call me weird, but I even liked them as a kid–though, back then my step mom covered the sprouts (and all vegetables, for that matter) with a thick blanket of melted Velveeta cheese. So, I’ve been eating Brussels sprouts since the 90’s, since before it was cool, that is, and mispronouncing the veggie just as long. I mean, did you know there was an “s” at the end of “Brussel”? It’s even more baffling than the first time I saw sprouts still attached to the stalk! (If you have no clue what I’m talking about, check out this pic!). CRAZY!
Brussels sprouts are one of my go-to vegetable sides, and this easy recipe resulted in the best batch of sprouts I’ve ever cooked. Tender, slightly salty, and dusted with sharp Parmesan cheese.
Roasted Parmesan Brussels Sprouts
Recipe adapted from Cooking Light’s Romano Topped Brussels Sprouts
- 1 pound Brussels sprouts
- 1.5 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1-2 cloves garlic, minced
- 1/2 ounce freshly grated Parmesan cheese
Prepare sprouts. Slice off stems, halve each sprout, and remove the outer leaves. Use the tip of your knife to make a small slit in the bottom core of each sprout, which helps the sprouts to cook evenly.
Toss everything except cheese together and arrange in a single layer on a baking sheet coated with cooking spray.
Cook at 425 for 20 minutes, stirring half way through. Toss hot sprouts with freshly grated Parmesan and serve.