Real Recipes From Real Home Cooks ®

garlicky roasted brussels sprouts ii

Recipe by
Lori L (JostLori)
San Diego

These are super simple, in spite of the numerous steps! The key here is to preheat the oven, and to add the garlic well into the cooking time so it doesn't over-brown and get bitter. My best results have been with a Pampered Chef stone pan and the oven set to convection roast. And as always with 99.9% of my recipes, please don't use the grated parmesan cheese in the green plastic jar. It really does make a difference... :-)

yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Roast

Ingredients For garlicky roasted brussels sprouts ii

  • 1 lb
    brussels sprouts
  • kosher salt & pepper, to taste
  • 1/4 c
    extra virgin olive oil, divided use
  • 1 Tbsp
    thinly sliced fresh garlic
  • 1/4 c
    parmesan cheese, freshly grated

How To Make garlicky roasted brussels sprouts ii

  • 1
    Preheat oven to 400 F.
  • 2
    Trim the brussels sprouts by cutting off the stem ends and peeling off the bad leaves. If sprouts are large (bigger than 3/4 inch diameter), cut in half. Cut an "x" into the stem end of the ones left whole.
  • 3
    Place the trimmed sprouts on a baking sheet. The Pampered Chef stone baking pan works the best. Add salt and pepper to taste. Drizzle THREE tablespoons of the olive oil over the sprouts. Toss to coat well.
  • 4
    Roast for 15-17 minutes until the sprouts barely begin to brown on the edges.
  • 5
    Meanwhile, place the remaining tablespoon of olive oil in a small prep bowl. Peel and thinly slice the garlic cloves (or mince, your preference). Add to the oil and stir to combine. Set aside.
  • 6
    After the initial roast, add the garlic and oil mixture to the pan. Toss to combine throughout the sprouts. Using a microplane, grate the parmesan cheese evenly over the sprouts. The amount doesn't need to be an exact amount - just eyeball it and add according to your taste. Return pan to the oven and roast until the sprouts are caramelized on the outside and done on the inside. It's ok if some of the loose leaves blacken. This will take about 8-10 minutes. Watch carefully towards the end, as they can go from pleasantly golden to burnt and dry in a matter of moments!
  • 7
    Serve immediately. You can grate more cheese over the top of you like them really cheesy!
  • 8
    NOTE: I sometimes buy thinly sliced black truffles in olive oil at the discount stores (Home Goods) and add a small amount at the same time as the garlic. You don't need a lot to give it great flavor, but it surely elevates the sprouts!

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