Does anyone else think brussels sprouts are an underrated side dish? There’s so many different ways to prepare them, from baking to frying. Regardless of how you whip them up my favorite way to serve them will always be roasted, loaded with garlic powder and parmesan cheese and drizzled with a good olive oil.
Why Make These Roasted Brussels Sprouts
Only a handful of ingredients required! Ready in 20 minutes from start to finish. Quick and Easy! The brussels sprouts are crisp on the outside and tender on the inside! Perfectly seasoned!
Ingredient Notes
Brussels sprouts – These little veggies belong to the same family as cabbage which probably doesn’t come as a surprise as they look like little mini cabbages. Note that the smaller they are the sweeter they will be. If they come on the larger size, they will taste more like cabbage. Olive oil – I like to use a nice quality olive oil for this recipe! Seasoning – Some garlic powder works just fine for this dish to keep it nice and easy. You’ll also need some salt and pepper. Parmesan – Nice fresh Parmesan grated right on top. Make sure you grate it yourself, none of the prepackaged stuff.
How To Make Roasted Brussels Sprouts
Tips
Leftovers
Store these roasted brussels sprouts in an airtight container for up to 3 days in the fridge. The brussels sprouts don’t freeze well once cooked so if you’d like to store them in the freezer, freeze them raw and follow this recipe once the veggies have thawed. They will keep in the freezer for up to 3 months.
More Related Recipes
Rosemary Balsamic Baby Potatoes and Brussels SproutsSmoked Salmon SandwichesParmesan Garlic Roasted PotatoesRoasted Green BeansBrussels Sprouts SaladSweet And Sour Air Fryer Brussels Sprouts
