Roasted Brussel Sprouts
Love at first taste of roasted Brussel sprouts was when I had ordered a Brussel sprouts appetizer at Bucca Di Peppo. I didn't think anything of it, thinking it was going to taste like a simple side salad but when I had that first bite, I was so impressed at how deliciously simple of a dish it was and it was then when I realized my love for Brussel sprouts. Here's a rendition of my version of roasted Brussel sprouts.
Prep: 7m
Cook: 20m
Total: 27m
Complexity: Simple
Servings: 2
Ingredients
- Brussel sprouts (two handfuls cut in halves)
- Extra virgin olive oil (2 tablespoon)
- Salt (1/4 teaspoon or to taste)
- Black Pepper (1/4 teaspoon)
- Thyme, dried (1/4 teaspoon)
- Dill, dried (1/4 teaspoon)
- Parsley, dried (1/4 teaspoon)
- Garlic powder (1/4 teaspoon)
- Grated parmesan cheese (optional or leave out for a vegan dish)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Mix in the halved Brussel sprouts, extra virgin olive oil, black pepper, garlic powder, thyme, dill, parsley, salt, into the stainless steel mixing bowl.
- Place parchment paper on the baking sheet lay the Brussel sprouts mixture and evenly spread on the parchment paper.
- Bake for 20-25 minutes or until golden brown.
- Plate and serve with sprinkled optional parmesan cheese.