Kittencal's Roasted Brussels/Brussels Sprouts

"Don't be afraid to roast these until golden brown that is what gives these flavor! --- you may use thinly sliced garlic cloves in place of the powder however I find that the sliced garlic tends to burn while cooking, the choice is up to you --- remember to remove the outer leaves on each brussels sprout and the sprouts should be completely dry or water will accumulate in the bottom of your pan while roasting"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by ChefLee photo by ChefLee
Ready In:
55mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • Slice off a small piece of the bottom core off of each brussels sprout then remove the outer layer of leaves and discard then place the sprouts in a large bowl.
  • In a small bowl whisk together the oil with melted butter, garlic powder and salt; pour over the sprouts and toss well to coat.
  • Transfer to baking pan.
  • Bake for about 35-40 minutes or until golden brown tossing a few times during cooking.
  • Transfer to a bowl then sprinkle with Parmesan cheese.

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Reviews

  1. I just love roasted brussels sprouts and these taste amazing!!! I love garlic powder on roasted vegetables and I used some new granulated garlic powder that I got at Penzey's spices. Also, I have finally learned that to really get a good roast inside and out with brussels sprouts, I cut them into quarters. It really gives them a tender and wonderful flavor and the middles get cooked as well as the outsides! This is a great recipe for roasted brussels sprouts and I especially love the extra touch of freshly grated parmesan cheese!!! Thank you so much, Kittencal !!!
     
  2. What can I say Kitten - I am NEVER disappointed with one of your recipes this one is no exception. Brussels sprouts are personally one of my favorite vegetables, however, my DH is not a fan but I figured he might like these - he's not been disappointed with any of your recipes either :) Imagine my surprise when he ate all six I placed on his plate - I thought maybe he'd eat one (even that was pushing it) He even mentioned when he finished his dinner that he even ate all his BS. Thanks Kitten for feeding us so well over the years :)
     
  3. This is so easy, and makes brussels sprouts taste mild and delicious. I added a teaspoon of lemon juice for a hint of sweetness and about 1/4 cup chopped pecans for a bit of texture. This recipe is a keeper!
     
  4. Made these for dinner last night and they were so good. I love brussel sprouts and REALLY like them roasted. I enjoed the addition of the parmasian cheese as it gave it a whole new level of flavor.
     
  5. This dish was the star of my Thanksgiving dinner and nobody thought they would like brussel sprouts and now they are demanding I make them again for Christmas! Kittencal's recipes have never failed me. Thanks!!
     
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Tweaks

  1. I made these this weekend and agree -- roasting is the way to go. This is the first time I put parmesan on them and it was very good. I also cut them in half and added sliced up garlic cloves instead of garlic powder. Will make again and again. Thanks.
     

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