Oven-roasted Brussels Sprouts


Stinky, boring, or even worse, healthy. Poor brussels sprouts – they get such a bad rap! When I found myself perusing the grocery store aisle on Thanksgiving morning after receiving a last-minute request for an extra dinner side dish, this often over-looked veggie came to the rescue for me.  After witnessing this quick and beyond-easy dish get scarfed down at dinner, I have a feeling that brussels sprouts will be making it onto my shopping list a bit more frequently from now on!

Oven-roasted Brussels Sprouts

3 lbs uncooked brussels sprouts
3 tablespoon  Extra Virgin Olive Oil
1/4 cup grated Parmesan Cheese
Salt, Pepper, Garlic Powder to taste

After rinsing, mix brussels sprouts in a bowl with olive oil, salt, pepper and garlic powder.  Spread the seasoned brussels sprouts evenly across a baking sheet.  Bake at 400 degrees, stirring occasionally until the sprouts are roasted and browned around the edges (about 30-40 minutes).  Remove from oven and transfer to serving dish.  Sprinkle parmesan on top to finish.

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