Wednesday, October 17, 2012

Parmesan Brussels Sprouts

This is a very easy and elegant side dish.  Brussels Sprouts sometimes get a bad rap for being the veggie that all kids hate the most.  They do have a strong flavor and that flavor is intensified when they are boiled or steamed.  I don't like Brussels Sprouts this way either.  However, when you roast them at a high heat in the oven, they mellow out and get great caramelization.  This way, they sweeten up and really are delicious.  I love them with the sharp and salt Parmesan cheese.  The cheese gets a little melted and sticks to the sprouts to make the perfect, quick side dish.  I served it with pork chops, but it would be great with a roast chicken or steaks too.
Parmesan Brussels Sprouts
12 oz. Brussels Sprouts
1/4 cup Parmesan
3 Tbs. olive oil
1/2 tsp. salt
1/2 tsp. pepper

1.  Slice the sprouts in half and set on a foil-lined baking sheet.
2.  Drizzle with olive oil.
3.  Toss well with Parmesan, salt, and pepper.
4.  Bake in a preheated 375 degree oven for 20 minutes, or until the sprouts are crispy on the bottom and tender through.
5.  Serve up and enjoy.
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