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!