You know how you’re always looking for the next BIG way to cook brussel sprouts? … No? Just me?
Well I’ve got this amazing Parmesan Roasted Brussel Sprouts recipe that’s actually stupidly simple to make and takes less than 20 minutes! The perfect side dish for your next dinner!
A few years ago I planted brussel sprouts in my garden, with high expectations.
Unfortunately they didn’t do too well, and what did survive was eaten by some type of worms that I couldn’t get rid of. Did that stop my love of this tiny green vegetable? Nope!
Brussel sprouts are one of my favorite vegetables and I’ve passed that love down to my kids. Yes, even my kids love brussel sprouts. ESPECIALLY when I roast them with parmesan cheese!
If you’ve tried my Parmesan Roasted Asparagus you’ll know the magic of roasted vegetables. They become so addictive and almost candy-like!
There are a few key things to remember when roasting any type of vegetable:
- Cut the vegetables into even pieces to achieve similar texture. (although, having some variance in sizes can result in multiple textures and a different eating experience, so I guess this is up to your preference).
- Space vegetables out on the baking sheet. If you overcrowd your veggies they will STEAM, rather than ROAST and you won’t be happy with the end results.
- Don’t use too much oil. You want the vegetables to be lightly coated in oil… not dripping.
- Preheat your oven. Make sure your oven is to right temperature for at least 5 to 10 minutes before putting the veggies in. This will help to lightly sear the outside and get the insides soft.
I know you may be hesitant to try brussel sprouts, maybe you had a bad experience as a child?
I’m telling you, these Parmesan Roasted Brussel Sprouts will change your mind about the tiny green cabbage-looking vegetable.
Go ahead! Give these a try for your next dinner!
DON’T FORGET TO PIN THE RECIPE TO SAVE IT!