Brussels sprouts are experiencing some popular stardom these days. The little cabbages are popping up in restaurants everywhere, but you don’t need to pay $9 for a bowl of sprouts when you can whip them up at home in 20 minutes! I like Brussels sprouts either oven roasted or deep fried, (I know this negates any health benefit to eating a vegetable…) but deep frying anything can be a pain. Plus, it makes your hair smell. Anyway! Try these oven roasted Brussels sprouts!
Cheesy, crisp, and tender with a little heat, these Brussels sprouts are an easy way to prepare and eat vegetables. They’re also a quick go-to veggie for the Thanksgiving table!
Roasted Brussels Sprouts
Serves: 6
Prep time: 15 minutes
Cook time: 20 minutes
Nutrition: 90 calories per serving
4 g fat
10 g carbs
3 g protein
Ingredients
1 lb Brussels Sprouts, trimmed of the stem and quartered
1 Leek, chopped finely
2 cloves of Garlic, smashed and minced
3 tbsp Grated Parmesan
1/2 tsp Red Chili Flakes
2-3 tbsp Olive Oil
1/2 tsp Salt
Instructions
1. Preheat oven to 475 F
2. Combine quartered sprouts, chopped leek, minced garlic, Parmesan, chili flakes, olive oil, and salt in a bowl. Stir until sprouts are evenly coated and shiny with oil.
3. Spray a baking sheet with non-stick spray or line with parchment paper. Spread mixture on to pan and try not to crowd the sprouts.
4. Bake on top rack for 15-20 minutes. Leeks and sprout leaves will be slightly charred and crisp.
5. Squeeze lemon juice over the sprouts and serve.
6. ENJOY!