Roasted Brussels Sprouts with Parmesan
It’s Brussels Sprout season and I can make my favorite Brussels Sprout dish again: Roasted Brussels Sprouts with Parmesan. I love this dish either as a light meal with some cuscus, quinoa or rice or as a side dish accompanying fish, meat or tofu.
Brussels Sprouts are extremely easy to clean and cook and have a very special flavor - I really like adding the parmesan on the top at the end of the bake time as it really mixes well with the sprout taste and gives them an additional crunchiness. You can also make the vegan version and leave the parmesan out or add vegan cheese.
Roasted Brussels Sprouts are also an all time favorite Thanksgiving dish and are one of the most popular side dishes during this season.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ingredients for 500 g Brussels Sprouts:
Brussels Sprouts - 500 g
Parmesan - 200 g
Olive Oil
Salt & Pepper
Preparation:
Preheat the oven to 200°C.
Start preparing your Brussels Sprouts by cleaning them well and cutting off the rough end, remove and leaves that don’t look too good. Cut them in half.
Put the Brussels Sprout halves in a bowl add 3 Tablespoons of olive oil, salt and pepper.
On a baking sheet, place the halved Brussels Sprouts with the flat side down. Make sure they have enough space between each other and are not all on top of each other.
Roast the sprouts for 20 Minutes, then take them out of the oven and sprinkle the grated parmesan on them.
Bake for another 5 Minutes and remove from the oven.