I (Jessica) just love cooking with seasonal vegetables and fruits! These oven roasted Brussels sprouts have become a cool weather favorite in our household. For every age! That's right, even my kids will eat Brussels sprouts when they're prepared like this. Wow.
If you've ever eaten steamed Brussels sprouts and thought they were disgusting, I'm with you! Soggy cabbage is just not my thing either. Ask my husband around St. Patrick's Day...ugh. But I promise, this is a whole different way of eating these babies. Roasting brings out a hearty, nutty flavor that boiling or steaming just can't do.
I mean, who can resist those outer leaves that turn into crispy "chips" lightly salted, peppered and spiced with roasted garlic cloves? Or fresh shaved Parmesan cheese melting on top? I could eat a full plate of these myself, and so could my daughter.
If you've never roasted Brussels sprouts before, you should really try it. It's the same process I use with almost all of my roasted veggie dishes, and it never fails to get amazing results!
Roasted Brussels Sprouts (with roasted garlic and Parmesan)
4-6 fresh garlic cloves, peels and chopped into largish pieces
Brussels sprouts (enough for whoever you want to feed, I used probably 6-8 cups)
extra virgin olive oil
salt and pepper
Preheat the oven to 375 degrees.
Prepare a baking sheet by brushing some olive oil over the whole thing. Next, you'll cut each of your Brussels sprouts in half, like this:
Throw them on the greased baking sheet, and toss lightly. If you like, you can add some rough-chopped garlic, which I did. Salt and pepper to taste:
Bake at 350 degrees for 30-35 minutes, or until golden brown and soft in the center. Serve! We love these topped with Parmesan cheese!