These Garlic-Parmesan Roasted Brussels Sprouts Are Calling Your Name
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Never let anyone tell you Brussels sprouts are gross — not even if that person is a small child. Brussels sprouts are kings among vegetables, and one of the very best things about winter. Even in the worst part of February, the optimistic part of my brain always thinks, It’s cold, gray, and miserable, but at least Brussels sprouts are in season. And hey, we won’t say no to them in the summer, either.
It doesn’t take a lot to make them delicious, either. Just toss them in salt, pepper, and olive oil and roast them until the edges turn crispy, and you have a perfect side dish for basically any meal. And if you want to make them a bit fancier, you can add lemon, garlic, and Parmesan for a flavorful twist on the classic.
Roasting Brussels sprouts is easy, but cleaning them can be the hard part. I like to let them sit in a bowl of cold water for a few minutes to let any hidden dirt loosen up, fall off, or sink to the bottom. Then I rinse them a couple more times under running water and dry them with a salad spinner.
Cut the root ends off with a knife and cut them all in half. Pull off any yellowed or browned leaves and compost them or throw them in the trash can. Whatever you do, do not attempt to get rid of the leaves or discarded root ends by running them down the garbage disposal. (I learned that the hard way, and it was a very expensive lesson that involved a lot of broken pipes and plumbing.)
Toss the Brussels sprouts with olive oil, fresh lemon juice, salt, pepper, and a whole lot of garlic — at least four cloves — then spread them out on a baking sheet in a single layer, cut-side down. Then cook them at about 400 for around 25 minutes, making sure to flip the sprouts about halfway through so they cook evenly on both sides. You want them to be golde- brown and crispy at the edges. Personally, I like mine a little over-done. The crunchy leaves that fall off in the pan are my favorite part. I wish I could eat them by the bag like healthy potato chips.
When they’re done, sprinkle them with freshly grated Parmesan cheese and be ready for people to devour them.
Get the recipe: Garlic Parmesan Roasted Brussels Sprouts from Primavera Kitchen
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