Roasted Garlic Parmesan Brussel Sprouts (Easy & Healthy)

Although I hated them as a kid, I love brussel sprouts. Especially if they are roasted. Today, I thought I'd show you how to make brussel sprouts that even veggie-haters like. This recipe is great for people who are not super skilled in the kitchen, too, as it is very easy and uses stuff you probably have on hand. It can also be made ahead of time for stress-free entertaining. And you can use broccoli or cauliflower instead of brussel sprouts, if you prefer. 

Start by preheating the oven to 400. Then chop your brussel sprouts in half (cutting off stalky stems and discarding any gross outer leaves).
Click "read more" on the bottom left if you'd like to see the rest of the recipe.

Next, take a bulb of garlic and slice up several cloves (I think more is better, because I love oven-roasted garlic, but you can add as much or as little garlic as you'd like). Do this by peeling the garlic cloves, then slicing them thinly. They will look something like this:

Next, lay your brussel sprouts in a single layer in a casserole dish/baking pan/whatever you have. I was making a big batch so I used these four oven-safe baking dishes. (Excuse the terrible photograph). 

Remember, a single layer - otherwise, they won't cook and brown evenly and will take forever to bake. 

Add some olive oil (I have a mister bottle [available here], but you could also just drizzle it on top). Less is more. 

(via)

Sprinkle on your garlic slices, and add a bit of pepper and sea salt to taste (I like 'em pretty salty).

Pop them in the oven until they start looking nice and golden, about 20 minutes.

When you take them out, toss them with a touch more olive oil, a little more salt, grated parmesan cheese, and, if you'd like, chopped up fresh basil, lemon, and a nut like pine nuts or almond slices. This time I opted for parmesan with almond slices. They add the perfect touch of crunch.

I used these parmesan petals instead of pricier parmesan and loved the taste:

If you wish to use at a later time, cover and put in the fridge. To reheat, put in a 325 or so degree oven until nice and hot. (Or just microwave, but you'll lose the crispness).Then serve in a pretty dish. I used this one (and served these at the 30th anniversary dinner I told you about here). 

And again, you can easily substitute broccoli or cauliflower. Mixing up the cheese makes for fun variations, too (blue cheese, for instance, paired with walnut bits, completely transforms the dish). BTW, I think this whole recipe was inspired by an Ina Garten broccoli dish I used to make (just to be sure credit is given where it is due).

Enjoy!

Jenny

xo


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