Roasting Brussels sprouts has made them a much more accepted vegetable. Years ago Brussels sprouts were boiled and over cooked. The Brussels spouts would never get eaten. This recipe will have you wanting more. Add some of the baby onions for just a little extra flavor! It is rare that you get them on the stems. I just want to sit and look at them. I think that the way that they grow is just so sweet!
1 pound Brussels sprouts, rinsed, ends trimmed
1 Tbsp. minced garlic (about 3 cloves)
1 teaspoon lemon juice
2 Tbsp. olive oil
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
Preheat oven to 350°F. Place Brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.
Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through. Add more salt to taste.Share to Print