Tuesday, March 3, 2015

Roasted Garlic and Lemon Brussels Sprouts with Parmesan Cheese

Do you remember when you were a kid and you used to hate almost all vegetables? I probably liked more vegetables than most kids when I was young, but there were definitely a few that I told myself I would never eat again, and Brussels sprouts fit into that category. After trying one  with dinner some 20+ years ago, I didn't give them another chance until about three years ago. Somebody brought them as a side at a potluck, and I thought I would try them because they looked so good. And, they were pretty darn good. That was the turning point in my relationship with Brussels sprouts, and I have made a couple different recipes with them at home since then. These roasted garlic and lemon Brussels sprouts are one of my favorites since it is simple to make, and it makes a great side to many meals. If you were like me, and you wrote off Brussels sprouts a long time ago, I encourage you to give them another try. This time, you may like them! Enjoy.

Recipe for Garlic and Lemon Brussels Sprouts with Parmesan Cheese

 2 pounds of Brussels sprouts, rinsed
3 - 4 Tbsp. of extra-virgin olive oil
1 Tbsp. of freshly squeezed lemon juice
4 cloves of garlic, pressed
1 tsp. of salt
1/8 tsp. of crushed red pepper flakes (optional)
Freshly ground black pepper
A pinch or two of coarse sea salt
Grated Parmesan cheese, for topping

Preheat the oven to 400 degrees. Cut of the ends of the Brussels sprouts and discard. Chop the Brussels sprouts in half lengthwise. Put the Brussels sprouts into a large bowl and drizzle with olive oil and 1 Tbsp. of lemon juice. Add in the pressed garlic, 1 tsp. of salt, and crushed red pepper flakes and stir well to coat. Spread the Brussels sprouts onto a baking pan and sprinkle with several grinds of freshly ground pepper and a pinch or two of coarse sea salt. Place baking pan into the oven and cook for 25 - 30 minutes, gently stirring halfway through the cooking. Once the Brussels sprouts are cooked to desired crispiness (I like them a little blackened), take out of oven and divide amongst plates. Sprinkle each serving with some Parmesan cheese.

Recipe makes approximately 4 servings. 

Recipe Adapted from: Cooking Classy,  originally from Whole Foods