Garlic Parmesan Roasted Brussels Sprouts
Sophisticated fine dining dishes have not been part of our life's schedule lately but it is nice to find something like this that can be cooked with fresh ingredients without taking a lot of time. These Garlic Parmesan Roasted Brussels Sprouts ended up being exactly that -- quick to prepare and a tasty side dish.
You may have noticed that I've written about a fair amount of brussels sprouts dishes over the past year or two. Not sure why that's been the case but I must say that, for some reason, I find trimming the sprouts to be strangely relaxing. Perhaps it is because it doesn't involve any particularly intense concentration or skill. It might also be that I've figured out how to do it and I like to repeat my successes?
If you'd like to try to relax by preparing this dish, here are the ingredients you'll be needing:
- 16 oz fresh Brussels Sprouts
- 3 Tbs oilive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp Italian seasoning
- 3 garlic loves, minced
- 1/2 cup grated Parmesan cheese
While the oven was preheating to 400F I prepared the sprouts by trimming off the bottom and cutting each Brussels sprout in half, from top to bottom, and placing them in a large mixing bowl. After they were trimmed, all of the ingredients were added and everything was tossed to mix the ingredients and evenly coat the sprouts.
Waving the bowl around to throw the contents up in the air is also an effective relaxation technique but I find it much more relaxing to do the tossing while holding the bowl over the sink. Not only is it more relaxing but there's much less floor cleanup required. It is also a much quieter process when done over the sink -- I don't hear loud shrieks from behind me as my wife says I'm going to make a mess on the floor. It also avoids the "I told you so" moments from her when I clean up my mess.
Once the sprouts were coated they were spread out evenly on a large cooking sheet and placed in the preheated oven for 25-30 minutes. I found them to be perfectly cooked after 25 minutes. Of course you'll have to sample a couple to make sure they're done -- be careful you don't sample too many or there won't be any left to serve with dinner! I bet you can't eat just one!
These were fun to make and even more fun to eat. Who says Brussels sprouts are yucky? There weren't any leftovers so the family seemed to agree they were pretty yummy.
Bon appetit!
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