This classic recipe for roasted Brussels sprouts is a favorite year round. I think we most closely associate roasted Brussels sprouts with the holidays and around Thanksgiving. But really, they are so delicious and easy to make, they can be enjoyed on any occasion and are super easy to make.
Having likely originated in Brussels, Belgium, Brussels sprouts are in interesting little vegetable. They are part of the cabbage family and resemble tiny little cabbages. Brussels sprouts are loaded with vitamin C and vitamin K, just to name a few. They are grown on large stalks and each stalk contains up to 15 buds each.
For this recipe we’ll start by cutting the stems down to the bud and removing any loose leaves. Then will give them a good rinse in cold water. We’re going to use a liberal amount of salt to bring out the natural flavors, and we’ll roast them with some minced garlic and lemon juice. The lemon juice is an important part of this recipe. Vegetables such as Brussels sprouts really benefit from the lemon juice and it blends perfectly with the natural properties of the sprout. After they’ve had a quick 20 minutes in the oven, we’ll sprinkle Parmesan cheese on top. The end result is perfectly roasted Brussels sprouts. Enjoy!
- 1 lb Brussels sprouts, trimmed and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt, divided
- 1 teaspoon fresh ground black pepper, devided
- ¼ cup grated Parmesan cheese
- Preheat oven to 350 degrees F.
- Use a large bowl, and toss Brussels sprouts with garlic, lemon juice, olive oil and ½ teaspoon salt. Then add sprouts, single layer with room for each, to a cookie sheet or roasting pan.
- Place pan on top shelf of oven and cook for 30 minutes, turning sprouts after 15 minutes (just use an oven mitt and gently move the pan around so sprouts roll around a bit.)
- When sprouts are nice and browned, remove from oven and sprinkle with remaining salt, pepper and Parmesan cheese.