Roasted Brussels Sprouts with Parmesan & Garlic
Brussels sprouts can very a lot in size so make sure to adjust your cooking times . Also, try to select all the same sizes for consistent cooking. In our kitchen we have two favorite cheese graters, depending on who's grating ;) . Some love this rotary grater the most, others love this Microplane grater.
Servings: 4 servings
Calories: 223kcal
Ingredients
- 1 1/2 pounds (685g) Brussels Sprouts
- 2 Tablespoons (30ml) Olive Oil
- 3-4 cloves Garlic , minced or crushed
- 1 Tablespoon (15ml) Balsamic Vinegar
- Kosher Salt , to taste
- Fresh Cracked Pepper , to taste
- 3/4 cup (180ml) Parmesan Cheese , grated
Instructions
- Preheat oven to Bake or Roast at 400°F.
- Wash and rinse the Brussels sprouts. Peel the loose, outer leaves. Trim the end, then cut Brussels sprouts in half.
- In an oven-safe dish, cast iron pan, or sheet pan, toss together the Brussels sprouts, olive oil, garlic, and balsamic vinegar. Spread the Brussels sprouts into an even layer. Season with salt and pepper, to taste
- Bake for 20 minutes, then gently toss and mix the Brussels sprouts.Contine to bake Brussels sprouts for another 20 minutes, or until the Brussels sprouts are tender.
- Sprinkle parmesan cheese evenly over top of Brussels sprouts and bake for another 3 minutes or until cheese is melted.Serve warm.
Nutrition
Calories: 223kcal | Carbohydrates: 17g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 331mg | Potassium: 694mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1445IU | Vitamin C: 145mg | Calcium: 283mg | Iron: 3mg