Parmesan Roasted Brussels Sprouts

Since we indulged in my favorite Animal Style Fries recipe last week, I figured I should share something a bit healthier this week!

For the longest time, green beans were our go-to veggie side dish. And don’t get me wrong, we still eat our fair share of green beans, but once Brussels sprouts entered our rotation, they quickly became a fan favorite. And when I talk about fans, I mean Gary will eat them 🙂 I will say that I’m still working on trying to convince my dad to try them!

I know, I know, Brussels sprouts have a bad reputation. They grow on weird stalks, most people have awful memories of being force-fed smelly boiled Brussels sprouts, and the list goes on. Well, hear me out. When roasted over high heat with a bit of olive oil and seasoning, they’re actually delicious! 

The last time I made these, Gary said “thanks for making Brussels sprouts tonight!” Then, he quite literally paused and said, “Wow, those aren’t words I ever thought I’d say.” I’m telling you…they’re that good.

This recipe is so simple, but can be customized to your liking. If you don’t like spicy foods, go ahead and omit the crushed red pepper flakes. If you’re not into adding cheese to your veggies, stick to the olive oil and seasonings. It’s really that simple. Give them a try and let me know what you think!

xoxo

Jennifer

Parmesan Roasted Brussels Sprouts

Difficulty: Easy

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Ingredients

• 1 lb. Fresh Brussels Sprouts

• 1 + 1/2 TBSP Olive Oil

• 3 TBSP Grated Parmesan Cheese

• 1/2 TSP Crushed Red Pepper Flakes

• Salt & Pepper (to taste)

Directions

• Preheat oven to 425° and line a baking sheet with parchment paper.
• Trim the ends off the Brussels sprouts, and slice them in half lengthwise. Then, toss them with olive oil in a medium-sized bowl.
• Transfer Brussels sprouts to your parchment paper-lined baking sheet. You can either throw away the loose leaves that fall off, or leave them on your pan if you like some crispy bits. For crispier sprouts, place them flat side down on your pan. If you like them a little less crispy, stick to flat side up.
• Evenly sprinkle parmesan cheese, red pepper flakes, and salt and pepper to taste over the Brussels sprouts. Roast them in the oven for ~25 minutes, until the outer leaves start to look dark and crispy.

Notes

• Tip: If you’re short on time (or just don’t want to dirty another dish), grab some 100% Olive Oil spray from Trader Joe’s so you can spray olive oil directly onto the Brussels sprouts instead of tossing them in a bowl.
• If you’re #teamcrispy, I recommend broiling the sprouts for 1-2 minutes at the end of the 25 minutes. So yummy!