Brussels sprouts have a bad reputation. Very rarely do I encounter people who consider brussels sprouts their favorite vegetable. In most cases, these vegetables are eaten hurriedly (or not at all) just to get to the good part of the meal. That's how I used to be at least when I first had them at my college's cafeteria. But then I discovered what wondrous things roasting can do for these little mini cabbage-like vegetables. Since then, I've experimented with adding ham, bacon, onions, and even kimchi to the roasting pan with the brussels sprouts. But I've found that the key to delicious brussels sprouts is to keep it simple. A LOT of salt and a sprinkle of freshly grated parmesan cheese make this recipe the one I keep going back to.
Roasted Brussels Sprouts
Adapted from Simply Recipes
Serves 4
Ingredients
1 pound brussels sprouts, rinsed and ends trimmed
1 tbsp garlic, minced (~3 cloves)
1 tsp lemon juice
2 tbsp olive oil
½ tsp salt & pepper
¼ cup parmesan cheese, grated
Instructions
Preheat oven to 350 degrees fahrenheit.
Place brussels sprouts in a roasting pan. Toss in the garlic, lemon juice, and olive oil so that the sprouts are well coated. Sprinkle generously with salt and pepper.
Put brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan.
Cook for another 10 minutes. Sprinkle with parmesan cheese and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior cooked through.
Add more salt to taste. Salt sufficiently and serve immediately!
