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.
Recipe adapted from Cooking Light’s Romano Topped Brussels Sprouts
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.
When I was a freshman in college, I often carried a rice crispy treat in…
If you've never had the pleasure of doing a honey or maple syrup tasting, I…
A big thanks to Hook Line and Savor for sponsoring this post and for creating great-tasting, allergy-friendly,…
A big thanks to Hook Line and Savor for sponsoring this post and for creating great-tasting,…
A quick and hearty vegan and gluten-free stew that comes together in less then 20…
Last month, I got the chance to hang out with some folks from the Ohio…
View Comments
I love me some Brussels sprouts! I'll definitely try this recipe!
Brussels sprouts are one of my personal faves! So yummy. Great recipe, too! :D
I agree! What's up with all those brussel haters?
Mmmm! I've made some Brussels today but never thought of adding Parmesan to it! Thanks for the tip! :)
Be careful--it's addicting!!
We forgot the parm and they were still awesome. Doing them again tonight with the cheese.