About the Recipe
Brussels sprouts seem to never get the justice they deserve. I was never a fan of them until I made them this way. I always liked the way they looked and was so surprised at how tender and sweet they turned out.
They are easy to make too. This easy dish will add elegance to your meal, no matter what you serve it in. It is sophisticated enough on its own to be served in a cast iron pan.
Variations
If you don’t have parmesan cheese the shape pungent flavor of pecorino romano would be a great alternative.
You could also serve these Brussels sprouts with a rarebit cheese sauce.
You could also toss them in garlic butter after they are roasted.
Equipment Needed
- Frying Pan
- Serving Dish
- Sheet Pan
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Parmesan Roasted Brussels Sprouts
Ingredients
Parmesan Roasted Brussels Sprouts
- 2 lb Brussels Sprouts Raw, washed, halved
- 2 tbsp Avocado Oil
- .5 tsp Salt Morton Coarse Kosher Salt
- .25 tsp Salt Morton Coarse Kosher Salt
- 1 tsp Thyme
- 2 tbsp Parmesan Cheese Grated
Instructions
- Rinse the Brussell sprouts. Line a half-sheet pan with parchment paper and coat the parchment paper with avocado oil. Spray avocado oil Sprinkle with salt, pepper, and thyme. Cover with another sheet of parchment paper and place pan in the oven Bake for 45 minutes Remove the pan and place Brussels sprouts in a serving dish and sprinkle with parmesan cheese.
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