I wish I could take credit for creating this recipe but I feel that it’s important that everyone knows about this. I’ve never been a fan of these green mini cabbages and the few times I’ve cooked them they’ve been mushy and uninteresting. To my surprise, the addition of some parmesan cheese makes this a wow factor dish that everyone will love. I sure do!
Parmesan Brussel Sprouts
1/2 pound (225 g) Brussels sprouts (washed, dried and halved)
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder (optional)
1/4 cup (30 g) grated parmesan cheese
Preheat oven to 425 F.
In a bowl, toss brussels sprouts with olive oil. Add salt, pepper, garlic powder and parmesan cheese to bowl and combine.
Spread mixture on a baking sheet as a single layer. Depending on how hot your oven is, bake for 10-15 minutes. Check at 10 minutes as every oven is different. Remove from oven, plate and serve while still warm.
Variations: Instead of garlic powder, you can use fresh minced garlic (2 gloves). I like to add some smoked paprika to mine but you can add your favourite seasonings as well. Double the recipe for more servings.