My kids must be made of some fairy dust because their favorite vegetable is roasted Brussels sprouts. Seriously. It’s funny because my own dad can’t stand them and won’t touch them. If you’re like my dad, but you’re willing to give them a second chance, follow this recipe exactly and you will not be disappointed!
Roasted Brussels Sprouts
You will need:
- 12-15 Brussels sprouts, cut in half (I try and aim for 7-8 halves per adult, and 4-5 halves for kiddos. 15 will give you 30 halves, so just add more or take away some according to your family size)
- 3 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 Tbsp freshly grated Parmesan cheese
Preheat your oven to 400*F. Line a sheet pan with foil or parchment paper, either will work. Cut the fibrous stem off of each Brussels sprout and discard. Then, cut each sprout in half. Some of their leaves will fall away, and that’s fine. They end up roasting into super crunchy bits anyway, so throw them in to cook as well. Toss all of the sprouts onto the sheet pan. Drizzle with olive oil, and then sprinkle with salt and pepper. Mix around with your hands until everything is coated evenly. Roast for 25 minutes at 400*F.
After the time is up, they should be golden to dark brown. Sprinkle the Parmesan cheese on top as soon as they come out. Serve alongside whatever you wish! We had them with steak and roasted red potatoes. I am guilty of eating all of the excess crunchy leaves that fell away during the preparation process. I wish they came in a bag like chips…
These are simple to make and always a hit with us. I have turned a few of my friends onto Brussels sprouts after making them this way. A little side note- any green veggie does great with just olive oil, salt, and pepper with a 25-30 minute roast at 400*F. If you want to dress them up- add the Parmesan! If you try this out, please let me know. Don’t be afraid to try them… they are delicious (and pretty darn good for you too!)
As we go deeper into Holy Week, I can’t help but reflect on what a crazy Lenten season this has been for our family. Lent always seems to throw us into a storm, but we end up coming out of it renewed. As with all struggles, we are to give them to God and pray for patience, understanding, and most of all-trust.
As always, thank you for your support. If you don’t already, give me a follow over on Instagram.
Lots of love and many blessings,
Chelsea
Hail to you, our King;
you alone are compassionate with our faults.
The Catholic Kitchen 