I have never had Brussel Sprouts.
I LOVE cabbage, and was told these were similar.
I got about 1 1/2 of brussel sprouts in my bountiful basket...
And I was in charge of the vegetables for Easter Sunday.
I experimented, and most everyone was willing to humor me (not my spouse, wimp;)
Garlic Parmesan Roasted Brussel Sprouts
1 - 1 1/2 Pounds Brussel Sprouts
5 cloves Garlic, minced
1/4+ cup Parmesan Cheese, freshly grated
2 T. Olive Oil
Sea Salt, to taste
10-20 cranks Fresh Ground Pepper
Directions
Preheat oven to 400 degrees.
Lightly spray a 9x13 glass baking dish with cooking spray.
Cut off the bottom of each sprout.
Remove the first layer of leaves, then wash the sprout.
For smaller sprouts, cut in half.
For larger sprouts, cut into quarters.
Either mince the five garlic cloves or use a garlic press.
Add the garlic to the olive oil, and mix.
Using a basting brush, spread the oil over the sprouts and evenly coat.
Sprinkle the sea salt and Parmesan cheese over the sprouts,
Then add the fresh ground pepper.
Place in the oven uncovered for 40-50 minutes until the centers are tender.
I stirred mine occasionally so that some of the thinner pieces didn't car badly.
These were a success, and surprisingly good to everyone.
I will be making them again, and hopefully this time Matt will try them:)
