Parmesan Roasted Brussels Sprouts
Don’t we all remember those times when we were young when our parents or grandparents were trying to get us to eat our Brussels sprouts? It’s funny, the war between kids and Brussels sprouts. I think it’s just one of those things—as we grow our taste in food changes. We crave more depth of flavor vs. that plate of pasta with butter and salt. You will love the delicious flavors in these parmesan Brussels sprouts! Roasting them in the oven enhances them times ten and the added flavors of fresh lemon, garlic, and parmesan, well you all know what that simple combination can do. Wonders, right?
Tips for Making & Serving Brussels Sprouts
Carefully prepare your Brussels sprouts by trimming the heads and removing any outer leaves that are peeling off. Coat your baking sheet with melted butter or use parchment paper. This is a healthy side that is easy to make and sure to please. This side dish would pair perfectly with chicken cordon bleu, orange sage pork chops, brown sugar glazed salmon, or nicer cuts of beef steak. Next time I want to try these with dried cranberries and pecan pieces (while omitting the garlic, extra lemon spritz, and parmesan) for another exciting flavor combo. If you do go that route, add 1 Tbsp brown sugar when tossing with oil and lemon in a large bowl, then add 3/4 cup dried cranberries and 1/3 cup chopped pecan pieces during the last 5 minutes of roasting (and leave out those listed ingredients mentioned just prior). Honey is another great sweetener for roast vegetables. Enjoy!
