Brussels sprouts are one of my favorite vegetables in fall. Heck, I’ll eat them all year round if I can get my hands on them! I’ve always loved them – even as a kid. Are you surprised? Of course I would love the vegetable just about every kid hates.
Roasting them really brings out their sweetness, so I think it’s safe to say that even brussels sprouts haters are going to enjoy these. Plus there’s cheese… everyone loves things when there’s cheese involved.
I always have brussels sprouts in some form for Thanksgiving – usually always roasted and then each year I’ll play around with the flavor combinations. Rosemary and parmesan is probably my new favorite combo! I hope you’ll give these a try and convert all of the brussels sprouts haters out there!
Roasted Brussels Sprouts with Rosemary & Parmesan
oasting brussels sprouts really brings out their sweetness. Toss them with fresh rosemary and nutty parmesan cheese for a fun take on a Thanksgiving veggie.
| Serves: 6-8 | Prep Time: 10 Min | Cook Time: 40 Min |
2 Lbs. Brussels Sprouts, halved
Olive Oil, for drizzling (2-3 tbsps.)
Salt & Pepper, to taste
½ Spring Fresh Rosemary, finely chopped
Fresh Parmigiano Reggiano Cheese
Preheat the oven to 375º.
Put the Brussels sprouts on a large baking sheet; drizzle with olive oil, salt, pepper, and half of the rosemary. Roast in preheated oven for 30-40 minutes, or until Brussels sprouts are nicely browned.
Toss the Brussels sprouts with remaining rosemary and sprinkle with parmesan cheese.