For these special seasons, I make Bacon Roasted Brussels Sprouts with new cranberries for a simple and flavor-pressed side dish or meal and hurl with nectar balsamic dressing.
Gone are the times of bubbled Brussels grows we were sustained as children. Cooking vegetables hurled with flavors is, as I would like to think, the most ideal approach to get ready them and make the most of their heavenly seasons. These Garlic Parmesan Roasted Brussels Sprouts are the ideal side dish to chicken, pork tenderloin or salmon even on a bustling weeknight.
This formula is as simple as setting the majority of the fixings in a bowl and mixing them together. At that point only 25 to 30 minutes in the broiler and you are prepared to appreciate tasty Brussels grows that will vanish from plates.
- 16 oz. Brussels sprouts
- 3 Tbsp olive or avocado oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 garlic cloves minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian seasoned breadcrumbs
Instructions
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper and set aside.
- Trim ends of Brussels sprouts. Wash and dry with paper towel.
- Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat.
- Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir.
- Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown.
Read more our recipe Zucchini Ravioli #vegan #vegetarian #soup #breakfast #lunch
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