Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 4 cloves garlic, roughly chopped
- 1 ½ tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons freshly grated parmesan
- Optional: lemon juice, balsamic vinegar, herbs, red pepper flakes
Instructions
- Place a rack in the upper third of your oven and preheat to 400°F (200°C).
- Place halved Brussels sprouts and chopped garlic in the center of a large rimmed baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, and any additional desired seasonings. Toss to coat evenly.
- Spread into a single layer, arranging Brussels sprouts cut-side down for extra crispiness.
- Bake for 10 minutes, then remove and sprinkle with parmesan cheese.
- Return to the oven and bake for an additional 10 to 20 minutes, until crisp on the outside and tender inside. Watch closely toward the end to avoid over-browning.
- Remove from oven, season to taste, and serve hot or at room temperature.
Notes
- For extra flavor, drizzle with lemon juice or balsamic vinegar before serving.
- Use fresh Brussels sprouts for best results.
- Adjust garlic and cheese to taste preferences.
- Great served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 3g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 3mg
