garlicky roasted brussels sprouts ii
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... :-)
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yield
4 serving(s)
prep time
10 Min
cook time
30 Min
method
Roast
Ingredients For garlicky roasted brussels sprouts ii
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1 lbbrussels sprouts
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kosher salt & pepper, to taste
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1/4 cextra virgin olive oil, divided use
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1 Tbspthinly sliced fresh garlic
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1/4 cparmesan cheese, freshly grated
How To Make garlicky roasted brussels sprouts ii
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1Preheat oven to 400 F.
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2Trim 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.
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3Place 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.
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4Roast for 15-17 minutes until the sprouts barely begin to brown on the edges.
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5Meanwhile, 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.
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6After 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!
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7Serve immediately. You can grate more cheese over the top of you like them really cheesy!
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8NOTE: 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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