Wednesday, December 7, 2011

Roasted Brussel Sprouts

Brussel sprouts have a bad reputation. I think this stems from years of being overcooked into a stinky, mushy mess. When cooked properly, they are quite divine.

This is one of my favorite ways to prepare them. I par-cook them in the microwave first to save on overall cooking time. Finishing them in the oven makes them all carmelized and sweet! They make a fantastic side dish any time of year but are especially indicative of holiday meals.

Healthy has never tasted so good.

Roasted Brussel Sprouts
  • 4 cups of fresh brussel sprouts; cleaned and trimmed; cut in half lengthwise
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tsp chopped garlic
  • 2 tbsp shredded Parmigiano Reggiano cheese
Preheat oven to 425 degrees F.

Placed prepped brussel sprouts in a microwave-safe covered dish with a couple tablespoons of water. Cover and cook in the microwave on high for about 3 1/2 minutes. You want them just tender but still firm.

Drain them in a colander and let them cool for a few minutes. Place them in a mixing bowl, add the rest of the ingredients and toss gently until well combined.

Pour everything onto a baking sheet lined with parchment paper. Roast for about 17 to 20 minutes or until tender and starting to brown on the edges.

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