Monday, September 6, 2010

Parmesan Roasted Brussel Sprouts

I'm always trying to come up with ways to jazz up veggies. Sometimes a little change-up can get the kids to try and maybe even enjoy a vegetable they normally despise.

Brussel sprouts are really delicious when they are roasted. The edges carmelize and they take on a slightly sweet and nutty flavor. I added panko bread crumbs for a nice crunchy texture.

Parmesan Roasted Brussel Sprouts
  • 1/2 lb fresh brussel sprouts; cleaned, trimmed and halved
  • 1 tbsp olive oil
  • 1 tsp chopped garlic
  • 1/8 tsp freshly ground pepper
  • 1/8 tsp kosher salt
  • 1/4 cup panko bread crumbs
  • 2 tbsp shredded parmesan
Place brussel sprouts in a microwave safe dish with a lid. Add a couple tablespoons of water and microwave on high with the lid on for 2 1/2 minutes. You can also blanch them in boiling water for a couple minutes. You want them slightly tender.

Drain and transfer them to a mixing bowl. Add the olive oil, garlic, salt and pepper. Toss to coat all the brussel sprouts evenly. Add the panko and Parmesan. Toss again.

Spoon it all into a lightly buttered baking dish and cook for about 15 minutes or until the bread crumbs and edges of the brussel sprouts start to turn golden brown.