Who knew that Brussel Sprouts could taste so delicious! As a kid, I would cringe every time they were placed on my plate and would hide them under mashed potatoes…hide them under a napkin…or give (secretly) to the our family dog when my parents weren’t looking (sorry mom and dad! The secret is finally out!)

My daughter-in-law shared this recipe with me the other day and at first I cringed. But I figured…why not try? After all, this recipe called for Parmesan Cheese and everything tastes better with that!

So now I’m a huge fan of Brussel Sprouts. With this recipe my entire philosophy on them has changed and and a new love affair with them has been born 🤣

I just had to share this recipe with you because it’s so incredibly delicious and if you are like me and weren’t much of a fan of them…it might make you think differently too! These aren’t your traditional momma and grandma Brussel Sprouts that we ate as children that’s for sure!

Roasted Brussel Sprouts

Ingredients

1 pound Brussels Sprouts – cleaned and trimmed

3 cloves garlic peeled & sliced (I omitted the garlic because I’m not a huge fan of it)

¼ cup Parmesan Cheese, freshly grated

3 tablespoons olive oil

salt and freshly ground black pepper to add taste

Directions

Preheat the oven to 400 degrees

If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.

Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.

Roast in the oven Uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

Recipe from Errins’s Kitchen