Crispy Oven-Roasted Brussels Sprouts with Parmesan
Makes 4 servings
Ingredients
- 1 Pound (453.59 Gram) Brussels Sprouts (cleaned and trimmed)
- 2 Tablespoon (2 Tablespoon) Olive Oil
- 2 cloves (2 cloves) Roasted garlic
- 1 Teaspoon (1 Teaspoon) Salt and Pepper (to taste)
- ½ Cup (50 Gram) Parmesan Cheese (freshely grated)
Instructions
- Trim the root end and any bruised leaves off of the Brussels sprouts.
- Place the sprouts in a microwave-safe bowl and add enough water to submerge them halfway.1 Pound Brussels Sprouts
- Place a plate on the bowl and microwave for 10 minutes or until fork-tender.
- While the Brussels sprouts are cooking, place a non stick baking sheet in the oven. Preheat the oven and the pan to 425.
- Drain the cooked brusseles sprouts and allow to fully drain of excess water.
- In a mixing bowl, mash the roasted garlic in the olive oil to infuse it and add the salt and pepper.2 Tablespoon Olive Oil, 2 cloves Roasted garlic, 1 Teaspoon Salt and Pepper
- Add the drained cooked brusseles sprouts to the infused oil and coat completely.
- Pour onto the preheated baking sheet. Use a glass to smash the sprouts flat.
- Add ½ the parmesan cheese to the smashed sprouts.½ Cup Parmesan Cheese
- Cook for 10 minutes at 425.
- Flip the sprouts and add the rest of the parmesan cheese, cooking an additional 10 minutes.
- Roasted brussel sprouts are done when they are golden brown on all surfaces.
Notes
Drain the brussel sprouts completely.
By fully draining the brussels sprouts, and even blotting them with a paper towel, the oil and the high heat will have a better opportunity to roast the sprouts to a crisp.
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