Jazz up your Brussels Sprouts with a kick of garlic and freshly grated cheese – making this simple side dish one that the whole family will love!
With just a small bunch of fixings, this Garlic and Parmesan Roasted Brussels Sprouts formula truly will be The Best Brussels Sprouts of Your Life!Serve this flavorful formula with anything from occasion suppers to Breaded Chicken Cutlets with a side of cooked potatoes for a family dinner everybody will cherish!
This formula is my family’s number one vegetable formula… EVER. Also, I’m wagering that once you attempt it, it’ll be a top pick in your home as well!
Start with cleaning and managing the Brussels sprouts (in the event that you haven’t got them cleaned for you). At that point split the bigger Brussels sprouts.Leave more modest fledglings entire, however carve a get image through the stem. The stem is the hardest piece of the Brussels sprout and the cross permits them to cook at a similar rate as the delicate region.
Here are some useful focuses to get the best outcomes when simmering Brussels Sprouts:
- For crisper fledglings, spread them out on the skillet without too many contacting. Congestion makes you steam the Brussels grows as opposed to cooking.
- Slice the fledglings to be even estimated pieces on the off chance that you need them to have a comparable surface.
- Make certain to begin with a hot broiler to help the fledglings fresh outwardly and delicate within.
Jazz up your Brussels Sprouts with a kick of garlic and freshly grated cheese – making this simple side dish one that the whole family will love!
INGREDIENTS
- 1 pound Brussels Sprouts Cleaned and trimmed
- 3 cloves garlic Thin sliced or chopped
- ¼ cup Parmesan Cheese Freshly grated
- salt and pepper To taste
- 3 tablespoons good quality olive oil or for Keto, butter flavor coconut oil.
INSTRUCTIONS
- Pre-heat the oven to 400F
- If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
- Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
- Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.
NOTES
- Dry your Brussels sprouts well. The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
- Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best tasting parts!
- When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves.
- For an extra caramelized area place the sliced Brussels sprouts cut-side down on the pan. This will give a larger browned surface area.
- Leave smaller sprouts whole to avoid overcooking.
- On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.
- For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
- Be sure to taste and season well before serving.
