Roasted Brussels sprouts
If you’ve ever had boiled Brussels sprouts and decided that you don’t like them, then try again! Roasted Brussels sprouts are flavorful, delicious and SUPER nutritious. So give them a try :). Your gut will thank you. This recipe is inspired by a similar one in The Complete Vegetarian Cookbook by America’s Test Kitchen.
Serves: 6
Time: 30-40 mins
Ingredients
- 2 1/4 lbs Brussels sprouts, stems trimmed and halved (or quartered if extra large)
- 6 TBS extra virgin olive oil, divided
- 1 TBS water
- 2 tsp minced garlic in water
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
Method
- Prep the Oven: Adjust the oven rack to the upper-middle position and preheat the oven to 500°F.
- Prep the Brussels Sprouts: In a large bowl, toss the Brussels sprouts with 3 TBS olive oil, water, 3/4 tsp salt, and 1/4 tsp pepper. Pour the Brussels sprouts out onto a large baking sheet and place them face-down.
- Roast: Cover the sheet tightly with foil and roast for 10 mins. Remove the foil and cook another 15-20 mins, until the Brussels sprouts are well-browned and tender.
- Make the Garlic Oil: While the Brussels sprouts are roasting, cook 3 TBS olive oil, the garlic, and red pepper flakes in a medium saucepan until the garlic is golden and fragrant, about 1-2 mins.
- Toss and Serve: When the Brussels sprouts come out, put them back in the large bowl and pour the garlic oil over them and toss. Then sprinkle the 1/4 cup parmesan cheese on top and serve!