The Only Way to Make Brussels Sprouts!

Parmesan Brussel Sprouts
The Single Serve Series features recipes for one with leftovers or enough for 2!

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.

Parmesan Brussel Sprouts
Parmesan Brussels Sprouts

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