I’ve never understood why brussel sprouts have such a bad reputation. It’s like the dark horse at every thanksgiving and people take 1 brussel and put it on their plate just to be polite. Anyway I like brussels a lot, especially when they are roasted with great flavors. Roasting them on a baking sheet gives the brussels a sweeter flavor and mellows some of their bitterness. You can roast them with pine nuts, chestnuts, cider, or other herbs. There is a lot of variation you can do with brussels and I think I will be making these more for regular dinners, and not just the holidays.
Roasted Brussel Sprouts
(Makes 4+ Servings)
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Ingredients:
- 1 pound Brussels sprouts, halved, rinsed and trimmed
- 2-3 Tbsp olive oil
- 1 Tsp Lemon juice
- 1/2 cup red onions, sliced thin
- salt and pepper to taste
- 1/4 cup freshly grated Parmesan cheese (optional)
Directions:
1. Place brussel halves flat side down on an oiled baking sheet. Add the onions and brush all with olive oil. Sprinkle with some lemon juice.
2. Cook at 475 for 15-20 minutes, and turn them after 10. Add parmesan the last 5 minutes. Take out of the oven when the brussels are brown and crispy.