Roasted Brussels Sprouts
Description
You won't need to to avoid Brussels Sprouts anymore. These little gems don't taste like boiled cabbage. They are so tasty and crispy! You will keep them on your vegetable side-dish list from now on.
Ingredients
1 lb. Brussels sprouts, rinsed, ends trimmed
1 T. minced garlic (about 3 cloves)
1 t. lemon juice
2 T. olive oil
salt
freshly ground black pepper
1/4 c. freshly grated Parmesan cheese
Directions
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Preheat oven to 350 degrees.
Place Brussels sprouts in a cast iron frying pan or a roasting pan. Toss in garlic, then sprinkle Brussels sprouts with lemon juice. Toss with oil so the sprouts are coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of freshly ground black pepper.
Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Sprinkle with Parmesan and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
Add more salt to taste. (Salting sufficiently is the key to success with this recipe.)