Garlic & Parmesan Roasted Brussel Sprouts

I will admit, I had a brussel sprout prejudice. Every time I had been around when they were cooked, they just smelled so odd I couldn’t imagine ingesting them, especially since you always hear complaints about these little vegetables.

Well, I finally worked up the courage to give them a shot, and it turns out they are AMAZING. Whatever odd smell I had experienced before may have been due to questionable cooking methods, because this one made my house smell wonderful and garlicky, and I kicked myself for not trying these sooner. I wasn’t even sure how to cook brussel sprouts before, but it turns out they aren’t so different than any other green veggie.

I use this same method for roasting broccoli in the oven, so I hoped the delicious taste would translate, and it did! If you are a first time brussel-sprouter too, I highly recommend trying this method. You will not be disappointed.

1 bag fresh Brussel Sprouts (definitely, definitely use fresh)
2 cloves fresh garlic, minced
3 tbsp extra virgin olive oil
1/2 tbsp salt
1/2 tbsp pepper
1/2 tbsp paprika
1 tbsp lemon juice
2 tbsp freshly grated Parmesan cheese

InstructionsPreheat oven to 400 degrees. Rinse brussel sprouts and pat dry. If any sprouts have a really prominent root, chop it off. Spread out the sprouts on a baking sheet lined with foil.

Drizzle olive oil evenly over the sprouts. Not so much that they get soggy, but they will help them brown and add some taste and moisture.

Evenly sprinkle garlic, salt, pepper, and paprika over the sprouts.

Then (if desired), sprinkle your parmesan cheese over the top of the sprouts.

Pop in a 400 degree oven for 10 minutes. Turn the pan 180 degrees, then cook for an additional 10 minutes. Turn one more time and cook for an additional 5-10 minutes. The time may be different for you, so check them regularly. You’ll want them to be tender, with the outside leaves nicely browned and crispy, but not burnt. I turned the pan regularly to make sure they got evenly roasted.

Remove from the oven and immediately toss with lemon juice, and additional parmesan cheese if desired.

And here you are! A vegetable with a terrible reputation turned delicious!


Tags: , , , , ,

Categories: Gluten-Free, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.


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2 Comments on “Garlic & Parmesan Roasted Brussel Sprouts”

  1. February 19, 2013 at 7:09 pm #

    Your pictures look amazing!

    • February 20, 2013 at 7:39 am #

      Thanks!! I’m still getting used to the whole food photography thing 🙂

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