Brussel Sprouts with Parmesan
I don’t know about you, but I never liked brussel sprouts as a child. As an adult, I looooooooove them!
Brussel sprouts are a great addition to any meal. This veggie is an excellent source of Vitamin C, Vitamin K, is rich in antioxidants, and contains a number of nutrients including folate and vitamin B6.
You can prepare Brussel sprouts in several different ways. My favourite is roasting them in the oven simply seasoned with olive oil and pink Himalayan salt. Once they are ready I top them with some parmesan cheese (because everything is better with parmesan cheese, right?!)
When you season the Brussel sprouts simply for roasting, the topping possibilities are endless…here’s some ideas:
- Lemon Juice
- Balsamic Vinegar
- Chopped nuts (almonds, walnuts, etc)
- Crispy pancetta
Here is the Recipe
500 g of Brussel sprouts
2 tablespoons of olive oil
Pink Himalayan salt to taste
¼ cup of parmesan cheese
Preheat your oven to 375. While the oven is preheating, wash your Brussel sprouts under cold water. Remove any dark or tough leaves, slice the Brussel sprouts in half and add them to your roasting pan. Season the Brussel sprouts with olive oil and salt and place them in the oven for 25-30 minutes (they should be fork tender, golden brown and crispy.
Place your roasted Brussel Sprouts into a serving dish or bowl. Add the parmesan cheese and mix well. Want to make it vegan? Sub in @bobsredmill nutritional yeast for the parmesan! There you have it! Hope you enjoy this recipe!
