The brussel sprout and I are rather newly acquainted. Like with other foods…salsa, avocado, and chili (I never ate it until college), I am a late bloomer.
Of course, I knew of the sprouts reputation. Who doesn’t??? So the first time I tried them, I wasn’t expecting much. Well, I don’t remember the first time, but I do remember when I fell for them. It was Thanksgiving 2011 and my cousin’s wife made the most incredible roasted brussel sprouts with walnuts and cranberries.
So embarrassing that I actually have a picture of that meal : ) After that, I tried to make my own brussel sprouts with no success. Last summer, the BOY even attempted to roast some on the grill. And, they were okay, but slightly bitter. I’d basically written off the veggie until we were in Vegas last month and I had THE MOST AMAZING brussel sprouts ever. My mouth still waters thinking of them.
Double embarrassing…I have photos of this meal too. I’ve been thinking about brussel sprouts ever since Vegas, so I picked some up about 2 weeks ago. The BOY took care of dinner and made an awesome side of sprouts. The trainer and I have been talking about adding more green veggies to my diet. While I was at Costco this past Monday, I picked up their bag of brussel sports. The guy behind me in line started talking about them and gave me an entirely different way to make them. He’s a fan and was excited to meet another person buying this veggie with the bad reputation.
Monday night, I prepped the brussel sprouts according to the BOY’s instructions (apparently he’s an expert after last week). I placed them in the oven and retreated to the couch to catch up on some E! News while the BOY finished dinner.
The brussel sprouts came out of the oven perfectly seasoned and so delicious, I picked a few off the baking sheet. We eat a lot of veggies here, and I don’t always remember to share the recipes. For this reason, I can’t say that I actually measured the ingredients below, so use you’re best judgment and give brussel sprouts another chance!
Brussel Sprouts…Love them or Hate them?
Parmesan Brussel Sprouts
Ingredients (see note above regarding measurements)
3-4 cups brussel sprouts
1/4 cup olive oil
2-3 tbsp graded parmesan cheese
Sea salt to taste
Preheat oven to 375 degrees. Cover baking sheet with foil and spray with cooking spray.
Wash and dry brussel sprouts. Slice them in half and place them in a bowl.
Cover sprouts with olive oil, parmesan cheese, and sea salt. Toss with your hands until well coated and lay sprouts out on baking sheet.
Roast sprouts for 35-40 minutes, mixing at least once. Note that baking time may be different depending on the size of sprouts, so roast until edges turn brown and become crispy. Sprinkle with shaved parmesan cheese and return to the oven for a few minutes until cheese just begins to melt.
Eat warm or enjoy as leftovers.