Garlic and Parmesan Roasted Brussels Sprouts
453.59 g Brussels Sprouts Cleaned and trimmed
3 cloves garlic Thin sliced or chopped
25 g Parmesan Cheese Freshly grated
salt and pepper To taste
3 tablespoons good quality olive oil
Pre-heat the oven to 400F
If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelised on the outside and tender on the inside. Serve with more grated cheese.
Dry your Brussels sprouts well. The drier they are, the crispier they'll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best tasting parts!
When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves.
For extra caramelized area place the sliced brussels sprouts cut-side down at on the pan. This will give a larger browned surface area.
Leave smaller sprouts whole to avoid overcooking.
On smaller sprouts that don't need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.
For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
Recipe from www.errenskitchen.com