Hi, I am Kate. Today, I will show you a way to prepare oven roasted brussel sprouts recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Oven Roasted Brussel Sprouts Recipe
Oven Roasted Brussel Sprouts is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Oven Roasted Brussel Sprouts is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook oven roasted brussel sprouts using 8 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Oven Roasted Brussel Sprouts:
- Take 1 lb fresh brussel sprouts
- Get 2 oz olive oil
- Prepare 1 ground sea salt
- Make ready 1 ground pepper
- Prepare 1 crushed garlic
- Get 1 parmesan cheese
- Get 1 tbsp butter
- Make ready 1 chopped basil
Steps to make Oven Roasted Brussel Sprouts:
- Preheat oven to 400
- wash fresh brussel sprouts
- cut off brown stem of each sprout and remove any yellowing leaves
- cut each sprout in half lengthwise
- in a large bowl place sprouts and pour over olive oil
- toss until sprouts are well covered
- add salt, pepper, basil and garlic to taste
- toss thoroughly until uniform coverage
- strain and place sprouts flat side up on cookie sheet
- sprinkle parmesan cheese on top of brussel sprouts
- cook at 400°F for 30 to 35 minutes until sprouts are roasted and parmesan becomes crispy
- melt butter and drizzle over brussel sprouts to taste
- serve and enjoy!
So that’s going to wrap this up for this distinctive dish oven roasted brussel sprouts recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
